A bulk, make-ahead recipe for easy preparation at meal time.
Using Bell canning jars (pint-sized), BOIL lids and flats to sterilize; WASH jars.
TRIM large fat pieces from roast(s) and then CUBE; PACK cubes into jars, using 12-14 ounces meat per jar.
ADD 1/8 teaspoon coarse (Kosher) salt to each jar.
SCREW on lids and flats, finger tight.
PLACE hand towel on cookie sheet; PLACE jars on towel; SET in cold oven on lowest rack position.
SET oven to 250°; COOK for approximately 2 1/2 hours or until meat starts to bubble; then COOK for three more hours.
SHUT off oven and leave until cool; CHECK flats for seal; TIGHTEN lids.
Use beef for a quick and tasty meal, such as with gravy over biscuits or as a hot roast beef sandwich.
Jars may be stored at room temperature for up to a year. Skim off fat before using.
Per Serving (excluding unknown items): 263 Calories; 20g Fat (69.0% calories from fat); 20g Protein; 0g Carbohydrate; 0g Dietary Fiber; 73mg Cholesterol; 142mg Sodium. Exchanges: 3 Lean Meat; 2 Fat.