Best Jars Pot Roast Recipes

POT ROAST IN A JAR

Pot Roast in a jar image

This recipe for home pressure-canned pot roast comes from the Ball home canning company.

Provided by Healthy Canning

Time 2h

Number Of Ingredients 12

Ingredients

250 ml red wine ((dry. 1 cup / 8 oz))
2 teaspoons salt ((OR non-bitter, non-clouding salt sub))
1 teaspoon ground black pepper
2 teaspoons thyme (dried)
2 cloves garlic
150 g carrot ((sliced. 1 cup / 5 oz. Measured after prep. About 1 large or 2 medium carrots))
150 g potato ((diced. 1 cup / 5 oz. Measured after prep. About 1 medium potato))
75 g celery ((diced. 1/2 cup / 2 oz. Measured after prep. About 1 stalk of celery))
200 g onion ((diced. 1 cup / 7 oz. Measured after prep. About 1 medium onion.))
1 kg stewing beef ((such as chuck or round) (2 lbs))
bay leaves
beef broth ((hot))

Steps:

In a large bowl or pot, mix everything from the wine down to and including the thyme.
Wash, peel and slice garlic. Add to bowl.
Wash the carrot, peel it, wash again, then slice and add to bowl.
Wash the potato, peel it, wash again, then dice and add to bowl.
Wash the celery, dice it, add to bowl.
Wash the onion, peel it, dice, and add to bowl.
Put a kettle or pot of water on to boil for you to make your beef broth from, if you are using bouillon cubes, powder or liquid. If you're using home-made, start heating it in microwave. Mind the surge when you remove it.
Trim excess fat off beef. Cut into 5 cm (2 inch) chunks. Add to bowl.
Using your clean hands or a very sturdy spoon, mix the contents of the bowl.
Jar size choices: half-litre (1 US pint) or 1 litre (US quart)
Into each warmed jar, put 1 bay leaf, then pack the jar firmly (but not overly tightly) with mixture.
Leave 3 cm (1 inch) headspace.
Add some of the wine sauce from the bowl (but leave enough sauce to go around for all the jars.)
Top up the jars with hot beef broth (or even just plain boiling water is fine.)
Debubble; adjust headspace.
Wipe jar rims.
Put lids on.
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
Processing time: half- litre (1 US pint) 75 minutes; 1 litre (US quart) 90 minutes.

Nutrition Facts : ServingSize 1 g, Calories 272 kcal, Carbohydrate 9.2 g, Protein 37.2 g, Fat 6.2 g, SaturatedFat 2.2 g, Cholesterol 86 mg, Sodium 683 mg, Fiber 1.7 g, Sugar 2.5 g

JAR POT ROAST

JAR POT ROAST image

Categories Beef

Yield 3-4

Number Of Ingredients 11

Ingredients

1 boned out denuded short ribs, 3-5 pounds
4 carrots, peeled
2 large onions
1 bunch celery
1/2 bulb garlic (does not need to be peeled)
1 bay leaf
1 cup sherry
3 quarts chicken stock
1/2 cup vegetable oil
S & P
extra onion to caramelize and carrot to roast to garnish

Steps:

1 boned out denuded short ribs, 3-5 pounds 4 carrots, peeled 2 large onions 1 bunch celery 1/2 bulb garlic (does not need to be peeled) 1 bay leaf 1 cup sherry 3 quarts chicken stock 1/2 cup vegetable oil S & P extra onion to caramelize and carrot to roast to garnish preheat oven to 350 degrees In large pan heat oil just to the smoking point. Season meat liberally with S & P, then sear both sides in the pan to dark crisp. Remove mear and set aside. Pour oild from the pan into heatproof container to sool, then discard. Using the same pan, add sherry and reduce by half. Peel and rough chop carrot, onion, celery. Place in large braising pan with bay leaf and garlic. Place pot roast on top of vegetable mixture, pour reduced sherry on top of the roast. Add enough chicken stock to cover 3/4 of the meat. Cover with foil. Cook 3 hours. Garnish: After the pot roast has cooled strain the jus from the vegetables and mix it with caramelized onions and roasted carrots. Place this on top of your roast.

JAR RETAURANT - POT ROAST USING BONELESS SHORT RIBS

Jar Retaurant - Pot Roast Using Boneless Short Ribs image

Chef Suzanne Tracht, whose restaurant Jar has received myriad honors since opening in 2001, has become nationally known for her pot roast.The beef is an unusual cut: a denuded short rib, which is a big piece of short rib with the bones and exterior fat removed. It can be ordered from a butcher; alternatively, Costco sells boneless short ribs sliced into portions. Serving options: Serve with Caramelized Onions, Roasted carrots, Horseradish Cream. Ingredients & recipes noted below. From the WSJ http://online.wsj.com/article/SB123819733281561707.html?mod=slideshow_overlay_mod#articleTabs%3Darticle Allow more time if you are using some of her serving suggestions. These can be done while the meat is cooking. Enjoy.

Provided by Chicagoland Chef du

Categories Meat

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 33

Ingredients

3 tablespoons canola oil
1 1/2 teaspoons kosher salt, freshly ground pepper to taste
1 short rib, denuded 3-5 #, alternately can use 3-5 # 1 boneless short ribs
3 carrots, peeled and chopped
1 medium onion, coarsely chopped
3 stalks celery, coarsely chopped
1 leek, white and light-green parts coarsely chopped
1/2 bulb of garlic, cloves smashed but unpeeled
1 bay leaf
1 cup sherry wine, Ms. Tracht uses Paul Masson Pale Dry Sherry, which retails for about
3 -4 cups chicken stock
2 tablespoons parsley, finely chopped
ingredients for caramelized onion
4 tablespoons canola oil
2 large onions, cut into medium-sized rings
1/2 teaspoon salt
black pepper
ingredients for roasted carrot
3 tablespoons canola oil
8 medium carrots, trimmed and peeled
1 pinch fresh thyme leave (optional)
1/4 teaspoon salt
black pepper
ingredients for creamy horseradish sauce
2 cups sour cream
1 tablespoon freshly grated horseradish
1 tablespoon prepared horseradish
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 tablespoon heavy cream
1 dash Tabasco sauce
1 dash Worcestershire sauce
1/4 lemon, juice of

Steps:

Set rack to the lower third of the oven. Preheat oven to 375 degrees.
Dry beef with paper towels, season with salt and pepper.
Set a Dutch oven on high heat until it is very hot; add oil and heat until just smoking. Sear beef until it is a deep, rich brown, about 3 to 5 minutes a side.
Remove beef from pot; discard all but a teaspoon of fat.
Add sherry to pot and reduce by half, about 4 minutes, while scraping up flavorful brown bits with a wooden spoon.
Put all vegetables into pot and cook until slightly soft, about 5 minutes. Add bay leaf and beef, with any accumulated juices, then pour on chicken stock until the beef is three-quarters covered.
Cover pot with tin foil or a tight-fitting lid and place in oven.
Check after 15 minutes to make sure liquid is simmering lightly; adjust heat as needed.
Continue cooking for a total of three hours. Allow the meat to cool in the liquid. When cool, degrease, either by using a degreasing pitcher or by chilling in the refrigerator and removing most of the hardened fat from the surface of the liquid.
To serve, place a colander over a large bowl. Remove meat from liquid. Strain the liquid, pressing down on vegetables to remove all the juice. Discard vegetables.
Return the meat to the liquid and reheat. Cut meat into portions and place each in a pasta dish; spoon a generous portion of the braising liquid around the beef. Top with a spoonful of caramelized onions and a roasted carrot. Sprinkle with parsley.
Serving options: Serve with Caramelized Onions, Roasted carrots, Horseradish Cream. Recipes noted below.
Caramelized Onions (Yield: 8 servings - Active Time: 12 minutes).
Heat a fry pan until very hot; add oil, then the onions. Sprinkle with salt and pepper, and, using tongs, toss occasionally. Cook for about 10 minutes until onions are golden brown and very soft. If onions begin to burn, add 2 to 3 tablespoons of water, reduce heat and continue cooking.
Roasted Carrots (Yield: 8 servings - Active Time: 2 minutes - Cooking Time: 10 minutes).
Preheat oven to 425 degrees. Heat a fry pan until very hot; add oil, then the carrots. Add thyme, salt and pepper. Agitate the pan to allow the carrots to brown slightly on all sides, about 2 minutes. Move pan to oven and roast for about 20 minutes, until carrots are tender.
Creamy Horseradish Sauce (Yield: 8 servings - Active Time: 5 minutes).
In a large bowl, whisk together all ingredients. Taste; add more fresh and prepared horseradish, lemon and Tabasco to taste. Refrigerate.

JAR POT ROAST RECIPE - (4/5)

Jar Pot Roast Recipe - (4/5) image

Provided by á-170456

Number Of Ingredients 12

Ingredients

1 boneless chuck roast - (4 lbs)
Salt to taste
Freshly-ground black pepper to taste
2 tablespoons oil
3 cups dry Sherry
2 carrots chopped
1 onion chopped
4 celery stalks chopped
1 leek, white and pale green chopped
1 garlic head unpeeled, halved
1 bay leaf
6 cups low-sodium chicken stock

Steps:

Heat the oven to 350 degrees. Season the roast liberally with salt and pepper. Brown the meat in the oil in a large roasting pan over medium-high heat, about 4 minutes a side. Remove the pan from the heat and place the roast on a platter. Add the Sherry to the pan. Return the pan to medium-high heat and reduce the Sherry to 1 1/2 cups, about 30 minutes. Combine the carrots, onion, celery and leeks with the garlic and lay them in the bottom of the roasting pan. Set the roast on top. Add the bay leaf and the chicken stock; the liquid should cover 3/4 of the meat. Cover the roast with foil, sealing it around the pan, and cook in the oven until the meat is very tender, 3 hours. When the meat is done, remove it from the oven and let it cool in the braising liquid 30 minutes. Remove the meat to a warm platter, strain the cooking liquid and discard the vegetables. Skim the fat from the liquid. Reduce the liquid in a large skillet over medium heat to about 3 1/2 cups, 30 to 40 minutes. Reheat the roast and the liquid before serving. This recipe can easily be doubled to serve a crowd. At the restaurant this roast is served only with "one great big honkin' roasted carrot." This recipe yields 8 to 10 servings. Each of 10 servings: 432 calories; 156 mg sodium; 127 mg cholesterol; 25 grams fat; 9 grams saturated fat; 5 grams carbohydrates; 39 grams protein; 1.01 grams fiber.