10/09/2026
ot Roast Dinner in a Jar:
Another Meal in a Jar
Happy Sandy's Kitchen
I was asked to reshare this recipe so here you are and enjoy! ❤
This is a delicious way to have a Meal In A Jar.
Any time of year is the perfect time for stocking your pantry with soups, stews, and chilis! I especially like canning these 'meals in jars' when we're in the Fall season!
You can use this as a roast beef dinner... when you open the jar use the juice/broth to make a gravy, or you can pour it all in a pot and make a soup, or thicken it to make a stew! The choice is yours, but anyway you have it will be delicious! You can also thicken it, pour it in a pan, top with a pie crust and bake to give you a yummy Beef Pot Pie!
Every time I make this it smells like Sunday dinner in my kitchen!
I like to put up several jars of pot roast dinner in a jar every few weeks.
The first picture shows the layers before adding the broth, the second picture is with the broth added and ready to go in the canner.
Normally, I say put hot food in hot jars and into hot water in the canner or, room temp food, jars, and water. However, with this recipe it's a bit different. I have the water heating in my canner while I cut the veggies and prepare the broth. I put my jars in the canner to heat up along with the water. I know the food I'm putting in the jars is room temp but, I'm adding hot broth so I like to have my jars hot and my water in the canner hot.
Ingredients:
The amounts are up to you - use what you like in the amounts you like. For example if you like potatoes but, not carrots then add more potatoes and eliminate the carrots. You could easily use green beans, peas, or corn.
This is what I put in mine.
Roast beef
Potatoes
Carrots
Onions
Celery
Tomatoes (I usually only use tomatoes when I have fresh ones)
Beef Broth - I used my own home canned beef broth but, store bought beef broth is fine too. Sometimes I make beef broth using Orrington Farms Beef Broth Base - this is a powdered product and makes a delicious beef broth.
Herbs and Spices - thyme, oregano, parsley, basil, salt, pepper, garlic powder, and onion powder. With the herbs and spices this is up to you. If you don't like one of the ones I use, you can leave it out. I have found this combination to be very tasty and flavorful, but you can adapt it to your tastes. Personally, I use about 1/4 teaspoon of each of the herbs and about 1/2 teaspoon salt & pepper and 1/4 teaspoon of the garlic powder and onion powder. This is a rough estimate of what I use... you can use as much or little as you like. Although, bear in mind that herbs intensify in flavor during the canning process so go easy with them. If there are other herbs you like you can use them - I've sometimes used Rosemary and Marjoram in addition to the ones I've mentioned. Avoid canning with sage as it can become bitter when canned.
