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Canned Mississippi Pot Roast
3 h 30 minServes 4Nutri-Score C€€
C
3 h 30 min
3 h 30 minCanned Mississippi Pot Roast
what you need
Ingredients
beef pot roast (cut into chunks)Meat1.4 kg
pepperoncini (whole)Produce10 pieces
pepperoncini juice (from the jar)Pantry60 ml- beef bouillon paste (dissolved in water)Pantry20 g
water (mixed with the bouillon)Other240 ml
ranch seasoning (powder)Spices16 g- allium powder (onion or garlic powder)Spices8 g
per serving
Nutrition
1,006kcal
- Carbs
- 3 g
- Proteins
- 91 g
- Fat
- 70 g
what you’ll use
Tools
Pressure cooker
Mixing bowl
Saucepan
Tongs
step by step
Method
- Step 1
Chunk the meat
- Cut the pot roast into chunks.
- Divide the meat evenly between the jars, leaving some room at the top.
- Step 2
Add pepperoncini and juice
- Place the whole pepperoncini in each jar.
- Spoon a little of the pepperoncini juice into each jar.
- Step 3
Prepare the broth
- Mix the bouillon paste with the water until fully dissolved.
- Pour a little broth into each jar without filling it.
- Step 4
Season the jars
- Add the ranch seasoning to each jar.
- Finish with the allium powder.
- Step 5
Lid the jars
- Boil the lids, then place them on the jars.
- Screw the bands on fingertip tight.
- Step 6
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.
most cooked first