Jar Pot Roast Recipes
PRESSURE CANNING BEEF ROUND
How to home pressure can beef, following tested USDA methods
Provided by Healthy Canning
Categories Main Course
Time 2h30m
Number Of Ingredients 3
Steps:
- Trim off any gristle.
- Cut meat into cubes or strips.
- Spray a skillet with cooking spray or heat a small amount of fat or oil in it.
- Brown outsides of the pieces of meat in the skillet in batches; transfer browned meat to a covered bowl or pot to keep hot.
- Pack meat into half-litre (1 US pint) OR 1 litre (1 US quart) jars.
- Leave 3 cm (1 inch) headspace.
- [Optional]: add 1/2 teaspoon pickling salt to half-litre (1 US pint) jars; 1 teaspoon of pickling salt to 1 litre (1 US quart) jars.
- Top jars up with a boiling liquid (water from a kettle, meat, stock, or tomato juice) maintaining 3 cm (1 inch) headspace.
- 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 (US pint) jars for 75 minutes OR 1 litre (US quart) jars for 90 minutes.
Nutrition Facts : ServingSize 100 g, Calories 94 kcal, Protein 18.8 g, Fat 1.8 g, SaturatedFat 0.6 g, Cholesterol 29 mg, Sodium 59 mg
POT ROAST IN A JAR
This recipe for home pressure-canned pot roast comes from the Ball home canning company.
Provided by Healthy Canning
Categories Main Course
Time 2h
Number Of Ingredients 12
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
PEPPERONCINI POT ROAST RECIPE
Tender beef drenched in a delicious blend of zesty flavors, this slow cooker Pot Roast recipe with Pepperoncini's has become one of my family's very favorite Sunday dinners!
Provided by Stephanie Dulgarian
Categories dinner Main Course
Time 4h5m
Number Of Ingredients 4
Steps:
- Place beef in your crock pot.
- Pour onion soup mix over the roast.
- Pour entire jar of pepperoncini peppers and the juice over the roast.
- Fill the pepperoncini jar with water and pour over the roast until the meat is completely covered.
- Mix with a spoon until season packet is evenly dispersed.
- Cook on high for 4-6 hours or on low 8 hours - overnight.
- 30 minutes before you plan to serve this roast, pull it out of the crock pot and shred the meat with 2 forks.
- Return the meat to the crock pot and let it sit in the juices until you are ready to serve.
Nutrition Facts : ServingSize 1 serving, Calories 432 kcal, Carbohydrate 5 g, Protein 45 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 156 mg, Sodium 511 mg, Fiber 2 g, Sugar 1 g
JAR POT ROAST RECIPE
The most talked-about dish in Los Angeles right now isn't some daring fusion of distant ethnic cuisines. It isn't a whimsical, gravity-defying construction. It doesn't involve foie gras or truffles or any other expensive ingredients. It is served at Jar, Mark Peel and Suzanne Tracht's new restaurant, and it is pot roast.After decades of menus based on quick-cooking sautes and grills, chefs and diners are rediscovering the pleasures of slow food. The braise is back.It is one of the hallmarks at Jar, which opened five months ago near the Beverly Center. "We wanted to focus on meats but be different than the steakhouses, so we decided to focus on braises," Tracht says. "We were sitting around talking one day and Mark just said 'pot roast,' and we knew it was right."Anybody can make a great New York steak taste good or foie gras. But to take a tough piece of meat and make it delicious is a little bit of a challenge."Of course, they're not the only ones embracing what was once considered the homeliest of cooking techniques. A couple of blocks away at Lucques, chef Suzanne Goin is going through braised short ribs like nobody's business. She says she sometimes serves 50 orders a night, which means cooking more than 100 pounds every day."I don't know what's going on with the short ribs," Goin says. "Part of it is that everyone's talking about it, so, of course, everyone wants it. And there's also the comfort food thing. They were really hot over the holidays because everyone was bringing their family in--short ribs are something Grandpa will eat. Food lovers love them, but so do people who think squab might be too exotic."At its most fundamental, braising refers to the long, slow cooking of meats in a covered pan with some liquid. Usually, only the toughest cuts are used, because the tougher cuts have more flavor."There's an inverse ratio between tenderness and flavor," says Peel. "A tenderloin is very tender but it has no flavor. A brisket has great flavor, but you wouldn't want to eat it rare. Braising develops rich flavors and tenderness you can never get from the so-called best cuts of meat."What makes meat tough is connective tissue, which develops in muscles that get a lot of exercise. Connective tissue is a protein, but it cooks differently than normal muscle. When raw or rare, it is stringy. But when it is cooked to a higher temperature with moisture present, it melts, making meat juicy and flavorful.The common butcher's advice is that the cuts that are closest to the ground are the ones that are best for braising. That means shanks, bellies, short ribs (which come from the end of the rib cage near the belly), brisket (the belly) and similar pieces. On menus today you'll find braises made from everything from duck legs to pork bellies.Though pot roast is classically made from a cut from the shoulder--pot, chuck, blade or seven-bone roast--at Jar they use short ribs, though a special restaurant variation that has removed the thick pad of meat from the bones."I talked to our meat supplier and told him I wanted to do pot roast, but that I wanted it to be a little different," Tracht says. "He said he had the perfect thing, that he'd been trying to sell it to chefs but without any luck. They call it a denuded short rib, and it is the big piece of meat on top of the short rib with the bones taken off and everything cleaned up. That's the tenderest piece of braising meat I've ever seen."Not only are the cuts of meat used in the Jar and Lucques braises similar, but many of the important points of technique are too. Both chefs emphasize the importance of browning the meat well before you add any liquid."One key is get a really, really good sear," says Goin. At Lucques, the short ribs are browned in heavy black cast-iron pans placed over the highest heat. "Most people don't have the right pans or don't use a high enough heat. When I'm cooking with my mom, that's the biggest mistake she makes. I'm always saying, 'Mom, you didn't get the pan hot enough.'"Once the meat is browned, put it in a braising pan. At home, it's best to use a Dutch oven or other cast-iron pot with a close-fitting lid to seal in the moisture. On the other hand, at both restaurants they braise in "hotel pans"--flimsy aluminum boxes that are covered with aluminum foil (at Lucques, they first use a tight seal of oven-proof plastic wrap, but that can result in some nasty steam burns if you're not careful when you unwrap it). What's important is to use a pan that will neatly hold the meat. If the pan is too much bigger than the cut you're using, the meat will be swimming in liquid and won't be as fully flavored.There will be a lot of good browned bits that have stuck to the bottom of the searing pan, and you'll want to make sure to include those. Pour off the leftover fat and deglaze the pan. Usually this is done with a liquid--wine or stock--but at Lucques they add diced carrots, celery and onions and the moisture released when they cook does just as good a job.Which liquid you'll add to the braise is critical. It can be as basic as water, or as complex as you want to make it. At Lucques, Goin uses a combination of balsamic vinegar, reduced Port and red wine along with veal stock. At Jar, it's simply Sherry and chicken stock. This is what makes the dishes so different: Lucques' short ribs come in a sauce that is dark purple, intensely flavored and thick while Jar's is tan, clear and light in texture.At Lucques, the liquid is added to the level of the top of the meat. At Jar it only comes three-quarters of the way. "That way you get a nice brown crust on top," says Tracht. "When that comes out of the oven, we have to put an armed guard around it or everyone will be picking at it."There is no hard and fast rule for how long a braise needs to cook. The only way you can tell is by touch. At first, the meat will tighten up and feel hard and dry, then it will begin to relax. When a braise is done, you can stick a meat fork in it with almost no resistance."It's like when they made Kickapoo Joy Juice in 'Li'l Abner,'" says Peel. "When someone asked how they knew it was done, they'd say, 'When you feel in your heart that it's done, it's done.'"When the meat is done, let it cool in the cooking liquid. This can be done either before or after the liquid has been strained of any cooking vegetables and it helps ensure a really moist, tender dish.Finally, make sure that the cooking liquid is well skimmed of fat. Because these tough cuts also contain a lot of marbling, they can render an astonishing amount of fat. This will make the sauce unpleasant and heavy. At home, the easiest way to remove it is to chill the liquid separate from the meat. The fat will solidify on top and you can skim it off with a slotted spoon.All this can be done well in advance. Braises actually improve with cooling and reheating. Which is one of the reasons restaurants are now so fond of them."They're a great pickup dish," says Tracht. "All the work is done at the beginning, all you have to do is reheat it and put it on the plate. When people order them, it really takes a lot of pressure off the saute and grill stations."Back in the days of nonworking moms, this was one of the braise's chief selling points at home too. A stew could be started in the morning and then left by itself while other household chores were taken care of. With everyone working--and longer and longer hours--we now go to restaurants to eat that kind of food.Of course, there are other reasons to braise in your own kitchen--things that might be more appreciated by the modern home cook. First, of course, they're economical--tough cuts are usually the cheapest. (Though not always; osso buco has skyrocketed in price. Tracht says she once complained to her meat man that she remembered paying only $2.50 a pound for veal shanks and he responded, "Yeah, and I remember walking to elementary school.")Braises smell great, too, filling a room with a sense of home. In fact, that may be the key factor in their renaissance.Says Tracht, "The biggest comment we get from people is, 'That's even better than my mom's.'"
Provided by Russ Parsons
Categories MAINS
Time 4h30m
Yield Serves 8 to 10
Number Of Ingredients 11
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.
JAR RETAURANT - POT ROAST USING BONELESS SHORT RIBS
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
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)
Provided by á-170456
Number Of Ingredients 12
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.
JAR POT ROAST
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'S POT ROAST
Steps:
- Beef: Set rack to the lower third of oven. Preheat oven to 375. 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 3-5 min a side. Remove beef from pot; discard all but a tsp of fat. Add sherry to pot and reduce by half, 4 min, while scraping up brown bits with a wooden spoon. Put all vegetables into pot and cook until soft, 5 min. 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 min to make sure liquid is simmering lightly; adjust heat as needed. Continue cooking for 3 hrs. 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. Place a colander over a large bowl. Remove meat from liquid. Strain the liquid, pressing down on vegetables to remove all of 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 onions and carrot. Sprinkle with parsley. Serve with horseradish cream. Onion Heat a fry pan until very hot; add oil, then onions. Sprinkle with salt and pepper and. Cook for 10 min until onions are soft. Carrot Preheat oven to 425. Heat a frying pan until very hot; add oil, then carrots. Add thyme, salt and pepper. Agitate the pan to allow the carrots to brown slightly on all sides, about 2 min. Move the pan to oven and roast for about 20 min.
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SOUL WARMING FRENCH ONION POT ROAST RECIPE | LITTLE SPICE JAR
From littlespicejar.com
4.9/5 (63)Category BeefServings 5Total Time 8 hrs 25 mins
- Pat down your chuck roast and season generously with salt and pepper on all sides. Heat a large skillet over medium-high heat. If you're making the pot roast in the oven, you can do this directly in the dutch oven. Add the butter and a splash of oil. When the butter melts and starts to crackle, add the chuck roast to the skillet and sear on all sides for about 2-3 minutes per side. You want the meat to brown as this will make a more tender and flavorful roast. Remove to a plate.
- OPTIONAL: Add a little more oil to the pan and sauté the onions for 3-4 minutes or until they sweat down just a tad bit.
- SLOW COOKER: Add half the onions to the slow cooker, followed by all the garlic, beef broth, Worcestershire sauce, apple cider vinegar, onion powder, dried thyme, bay leaf, celery seeds, sugar, and the chuck roast. Top with the other half of the onions. Allow the roast to cook on the low setting for 6-8 hours. I let mine go for 8 and it was fall-apart tender.
- SLOW COOKER FINISH: Remove the meat from the slow cooker. Cover, keep warm. Combine 2 tablespoons of the cornstarch and water in a small bowl or mason jar. Add to the slow cooker, stir and let cook for an additional 5-7 minutes. If the gravy is still thin, use the remaining tablespoon of cornstarch dissolved in 2 tablespoons of water, let cook an additional 5 minutes.
POT ROAST AND GRAVY RECIPE - PILLSBURY.COM
From pillsbury.com
3.5/5 (5)Category EntreeServings 6Total Time 2 hrs 35 mins
- Heat oven to 325°F. In 5-quart Dutch oven or roasting pan, heat oil over medium-high heat until hot. Add beef roast; cook about 5 minutes on each side or until browned. If desired, drain off excess fat.
- Sprinkle pepper on both sides of beef. Add 1 of the onions, 1 of the stalks of celery and bay leaf to beef. Dissolve bouillon in boiling water; reserve 3/4 cup. Pour remaining 3/4 cup bouillon around beef. Bring to a boil. Cover.
- Bake at 325°F. for 1 hour. Add remaining vegetables; cover and bake an additional 1 to 1 1/4 hours or until beef and vegetables are tender.
- To prepare gravy, place beef and vegetables on warm platter; cover loosely to keep warm. Measure drippings from Dutch oven. If desired, skim off fat. Add reserved 3/4 cup bouillon to drippings to make 3 cups; return to Dutch oven.
MISSISSIPPI POT ROAST - THE COOKING JAR
From thecookingjar.com
Estimated Reading Time 5 mins
- [Optional Step] Over medium high heat, sear the chuck roast on both sides until browned, about 5 minutes per side.
BEST EVER POT ROAST WITH CARROTS AND POTATOES RECIPE ...
From littlespicejar.com
Estimated Reading Time 5 mins
- Position a rack in the center of the oven and preheat the oven to 275ºF. Place the chuck roast on a flat surface and generously salt and pepper the roast.
- Heat a large dutch oven for a heavy-bottomed (oven-safe) pot on high heat. Add 1 tablespoon of the olive oil. When the oil is hot and shiny, add the thickly sliced onions. Allow the onions to brown and cook for 2-3 minutes. Remove to a plate. Add the remaining 1 tablespoon of olive oil and butter to the dutch oven. Place the meat inside and allow it to sear on all sides of 1 minute. You want the meat to brown as this will allow for a more tender roast. Remove to a plate.
- Deglaze the pan with 1 cup of beef broth, garlic, and Worcestershire sauce, whisking and scraping the bottom of the pan to remove all the brown bits. When the pan has been deglazed, add the roast and the onions back into the pot along with the minced garlic. Pour enough beef broth into the pan to cover the meat halfway (I used about 2 cups). Add the thyme and rosemary sprigs in. Cover the dutch oven with a lid and let sit in the oven for 1 hour and 15 minutes (for a 3-pound roast) and 2 hours and 15 minutes (for a 4-pound roast).
- Add the carrots and potatoes into the dutch oven and allow the roast to bake for an additional 1 hour and 45 minutes (for both the 3 and 4 pound). Check for doneness of veggies by piercing with a knife. Remove pot from oven. Let rest 5 minutes before serving.
POT ROAST WITH BEEF BOUILLON: YOU'LL WANT TO EAT IT EVERY DAY
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Estimated Reading Time 5 mins
- Dredge trimmed chuck roast in flour seasoned with salt and pepper. (I don't dredge the meat in flour, and it seems to make no difference in the end but my sister has always dredged her roast in flour for reasons not fully explained.)
- Pour water around edge of pan. Cover and cook at 300 degrees for 3 hours. Check once or twice to make sure there is enough water. (Amount of water needed can vary greatly according to the type of pan you use.)
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- Remove the meat from the wrapping and allow the roast to come to room temperature on a plate in the kitchen. Sprinkle it on all surfaces with about a teaspoon of salt.
- When the oil is hot, put the roast in the pan and allow it to brown on all sides. It should take about five minutes per side to get a nice, dark brown color on the meat.
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