Beef pot roast in a jar

Name: Beef pot roast in a jar
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))

"Instant Sunday dinner: just serve this pot roast with its delicious gravy over mash, with a few of your home-canned veg for sides. The prep work for canning is also really fast: the entire mixture is raw pack. This recipe comes from the Ball All New book (2016). Like many Ball recipes, the sodium in this can...Read More..."

INGREDIENTS

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250 ml red wine ((dry. 1 cup / 8 oz))

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2 teaspoons salt ((OR non-bitter, non-clouding salt sub))

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1 teaspoon ground black pepper

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2 teaspoons thyme (dried)

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2 cloves garlic

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150 g carrot ((sliced. 1 cup / 5 oz. Measured after prep. About 1 large or 2 medium carrots))

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150 g potato ((diced. 1 cup / 5 oz. Measured after prep. About 1 medium potato))

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75 g celery ((diced. 1/2 cup / 2 oz. Measured after prep. About 1 stalk of celery))

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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))

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