Chunk the meat

• Cut the pot roast into chunks.
• Divide the meat evenly between the jars, leaving some room at the top.

Add pepperoncini and juice

• Place the whole pepperoncini in each jar.
• Spoon a little of the pepperoncini juice into each jar.

Prepare the broth

• Mix the bouillon paste with the water until fully dissolved.
• Pour a little broth into each jar without filling it.

Season the jars

• Add the ranch seasoning to each jar.
• Finish with the allium powder.

Lid the jars

• Boil the lids, then place them on the jars.
• Screw the bands on fingertip tight.

Pressure can

• Place the jars in the pressure canner and let it heat up together with the cold jars.
• Pressure can the quarts for 90 minutes, then let the canner cool down completely before opening.