Cubed chuck roast – 1 no. (The quantity must be equivalent to 3 pound).
Large onion – 1 no.
Whole milk – 1/2 cup.
Beef broth – 8 cups.
White bread – 10 slices.
One gallon water should be brought to boil.
A dishtowel must be placed at the bottom of another large stockpot. (It is being done to prevent the jars from moving).
4 inches of the hot water must be added to the second pot and it should be brought to boil.
The jars should be lowered by keeping the lids into the water and boiled for 15 to 20 minutes.
You need to remove the jars from water and let cool.
The jars must be filled with the chuck roast and leave 1 inch space at the top.
A piece of onion should be added to each jar and it should be followed by 1 teaspoon salt.
Then, you have to fill each jar using the boiling water.
Air bubbles need to be removed and the rims must be wiped of the jars using a damp cloth.
Another gallon of water must be brought to boil.
At the bottom of the stockpot (empty), place another clean dishtowel.
A jar filter needs to be used for lowering the jars and boiling water should be added to cover the jars by 1 inch.
Heat should be increased to high and the water should be brought to boil again.
It should be covered and cooked for 30 to 40 minutes until the temperature comes up to 180 Degrees Fahrenheit.
Jars have to be placed on a cooling rack 12 to 24 hours.
Each jar must be labeled with the date and they should be stored in a cool place.
Take a big saucepan and the beef broth must be brought to boil.
Take a small bowl and the cornstarch should be mixed with 1/2 cup cold water.
The cornstarch mixture should be whisked into the broth.It should be cooked for 2 minutes and stop when the mixture gets thickened.It should be remove from the heat and kept warm.Potatoes need to be added to a big pot containing salted water.It must be brought to a boil and cooked for 15 minutes until turned tender.The next step is to drain and the potatoes have to be returned to the pot.Margarine and milk have to be added and mashed together to become smooth.The next step is to season the mashed potatoes using pepper and salt.Four containers of beef should be warmed through in a saucepan.For serving, a slice of bread must be placed on a plate and then add a scoop of the hot beef on top. It should be followed by mashed potatoes scoop. Repeat the procedure for the remaining bread slices, beef and potatoes.The gravy can be ladled in a generous manner over the top.
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