There’s an important truth about cooking a beef roast in the Instant Pot that doesn’t get talked about enough:

Tender and shreddable are not the same thing!

At the 90-minute mark, a frozen beef roast is fully cooked and tender, but it will most likely lean more toward a slicable roast than a shreddable one. Cooking time will determine what kind of roast you are looking to serve. For this recipe, we are looking for something that is shreddable, so we have a multi-meal, multi-functional tool in our meal-prep, freezer-meal toolbox!

Instant Pot Frozen Beef Roast (105 Minutes for True Shredding & Freezer Meals)

If what you want is true, shreddable beef, the kind that pulls apart easily with forks and works perfectly for beef and noodles, vegetable soup, or freezer meals, it only takes a little more time.

This recipe is written with that distinction in mind.

Because sometimes you want a slicing roast.
And sometimes yous want beef that doesn’t fight back.

This is a foundation recipe – neutral, dependable, freezer-friendly, and flexible enough to turn into several meals throughout the week. No thawing required, no fancy seasoning, just a solid method that works when you need it to.

Why Cooking A Frozen Roast In The Instant Pot Works

The Instant Pot is uniquely good at handling frozen beef because it cooks with time, pressure and moisture, not dry heat.

Instead of the outside overcooking while the inside catches up, frozen beef:

• Gradually comes up to temperature
• Retains moisture
• Allows connective tissue to break down fully

The key is enough liquid and enough time – and that’s where shredding happens.

Instant Pot Frozen Beef Roast (Shreddable)

This recipe is written for a 3-pound frozen roast. No thawing. No prep beyond seasoning.

Cook Time Breakdown

• 90 minutes —> tender, sliceable roast
• 105 minutes —> true, fall-apart shreddable beef

90 Minutes VS. 105 Minutes – What’s The Difference?

90 Minutes

• Fully cooked and tender
• Slices cleanly
• Some resistance when pulling apart
• Best for serving as a traditional roast

105 Minutes

• Fork-tender and easy to shred
• Pulls apart with almost no effort
• Ideal for beef and noodles, soups, casseroles, and sandwiches

That extra 15 minutes is what transforms the roast from tender to fall-apart, shreddable.

Best Cuts of Beef To Use

Chuck roast is ideal, but this method also works well with other cuts that benefit from long, slow cooking.

Good Options

• Chuck roast
• Arm roast
• Rump roast
• Top or Bottom Round
• Brisket

Avoid – Leaner cuts don’t have the connective tissue needed for shredding

• Sirloin
• Tenderloin
• “Quick cook” cuts

Does Cooking Longer Make It Shred Better?

Yes — up to a point!

Shredding happens when collagen fully breaks down. If your beef won’t shred, it almost always needs more time, not less.

How Long Is Too Long?

• Over 120 minutes of pressure time can make beef very soft or slightly mushy
• Still usable for soups and casseroles, but less structured

As long as there’s enough liquid and you use natural release, the Instant Pot is forgiving.

Why The Seasoning In Simple

Keeping the seasoning simple and on purpose lets the beef do its job. A well-cooked piece of meat doesn’t need a lot of seasoning; it’s delicious on its own. This recipe, while it will stand up to any Sunday roast, is also meant to be a base recipe. The neutral seasonings highlight the beef, which means it works for:

• Beef and Noodles
• Vegetable Soup
• Hot Beef Sandwiches
• Pot Pies
• Skillet Meals

Once shredded, you can season it however the meal calls for – gravy, broth, taco seasoning, or sauce.

Why This Is A Perfect Meal Prep & Freezer Meat Recipe

This is one of those recipes that quietly does a lot of work for you. Because the beef is cooked with neutral seasoning and plenty of liquid, it’s ideal for meal prep and freezer meals. You can cook once and use it several different ways throughout the week, or freeze it for later when you need supper without having to think.

For Meal Prep

• Shred beef while it’s warm
• Portion into meal-size containers
• Store with some cooking liquid
• Refrigerate up to 4 days

For Freezing

• Once shredded, cool completely
• Portion into freezer bags
• Add a little broth
• Label and freeze up to 3 months

This beef reheats without drying out, which is precisely what you want from a freezer meal.

Final Thoughts

At 90 minutes, you get a nice slicing roast.
At 105 minutes, you get beef that shreds without a fight.

Knowing the difference matters, and once you do, this becomes one of those recipes you come back to again and again.

Frozen beef. No planning. No stress. Just a solid (well-shreddable), dependable result!

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Instant Pot Freezer Meal Shredded Beef

A simple, reliable way to turn a frozen 3-pound chuck roast into tender, fall-part shredded beef with no thawing required. Pressure cooked with beef broth, butter, salt, and pepper, t delivers rich flavor and a neutral base that works perfectly for freezer meals, and meal prep.

Cuisine American

Prep Time 5 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 8

Calories 106kcal

Ingredients

• 1 apprx 3 pounds frozen beef roast
• 2 cups beef broth
• 1/2 cup butter
• salt and pepper

Instructions

• Pour the beef broth into the bottom of the Instant Pot/pressure cooker.
• Place the fozen chuck roast directly into the pot. No thawing required.
• Season the roast generously with salt and pepper.
• Place the stick of butter on top of the roast.
• Secure the lid and set the valve to sealing.
• ook on High Pressure for 105 minutes.
• Once the time is up allow the pressure to naturally release for 20 minutes.
• Carefully release any remaining pressure and remove the lid.
• Shred the beef.

Notes

• Cooking for 105 minutes produces true, fall-apart shredded beef.
• For a sliceable roast, reduce cook time to 90 minutes.
• Store beef in its cooking liquid to keep it moist.
• This recipe works well for meal prep and freezer meals.

Additional Cooking Time Notes

• This recipe is written for a 3-pound frozen chuck roast.
• Smaller roasts (2–2½ pounds): Reduce cook time to 90–95 minutes for shreddable beef.
• Larger roasts (4–5 pounds): Increase cook time to 115–120 minutes for full shredding.

If the beef does not shred easily after the initial cook time, return the lid to the Instant Pot, seal the valve, and cook on High Pressure for an additional 10–15 minutes, followed by another natural release.

Shreddable beef is about time, not temperature — if it won’t pull apart easily, it simply needs more time.

Nutrition

Serving: 0.75cup | Calories: 106kcal | Carbohydrates: 0.03g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 315mg | Potassium: 36mg | Sugar: 0.01g | Vitamin A: 355IU | Calcium: 7mg | Iron: 0.1mg

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Looking for ways to use up Thanksgiving leftovers or a cost-effective protein any time of the year? This is a delicious, quick go-to meal.

Turkey Cranberry Sliders

Let’s be honest: turkey sometimes gets the shaft throughout the year. Cooking a whole turkey and freezing in meal-size portions for your family can stretch your grocery budget while providing quick, delicious meals during busy times. This is a meat that is easy to portion and freeze for recipes just like this one.

Gather Your Ingredients

• 1 12-count package of Kings Hawaiian Rolls; dealers choice on flavor, most people choose the original sweet rolls, but my family prefers the savory butter for this recipe.
• 1 ¹/₂-2 cups cooked turkey; shredded or sliced leftover turkey works best, but deli turkey is an acceptable substitute.
• 6 slices Havarti cheese; you can substitute Swiss or Mozzarella cheese.
• 1 cup cranberry sauce; use jellied, whole berry, purchased, homemade. We love using Cranberry Celebration from the deli section at Kroger.
• 4 Tablespoons butter
• 1 teaspoon Dijon mustard
• 1 Tablespoon poppy seeds

How to Make Turkey Cranberry Sliders

1. Prep Your Oven and Dish
   Preheat your oven to 350 degrees. Lightly spray with non-stick spray or line a 9×13 baking dish for easy clean-up.
2. Slice the Rolls
   Keep the Hawaiian rolls attached as a single block and slice them horizontally into two layers (tops and bottoms). Place the bottom half in the prepared baking dish.
   
3. Add Turkey
   Evenly distribute the shredded or sliced turkey on the bottom layer of rolls.
   
4. Spread Cranberry Sauce
   Generously spread your choice of cranberry sauce over the turkey evenly.
   
5. Top with Cheese
   Lay slices of Havarti cheese over the cranberry sauce so this it covers all the sandwiches.
   
6. Place the Top Layer of Rolls on
   Carefully place the top half of the rolls onto the sandwiches.
7. Butter Topping
   In a small bowl, whisk together the melted butter and Dijon mustard. Use a pastry brush to coat the tops of the rolls evenly and sprinkle with poppy seeds.
   
8. Bake
   Cover the dish loosely with foil to prevent the tops of your sandwiches from over-browning. First, bake for 15 minutes, then remove the foil and bake for an additional 10 minutes or until the cheese is melted and the tops are golden and crispy.
9. Serve and Enjoy
   Allow the dish to cool for a few minutes, and slice the sandwiches along the individual roll lines. Serve warm!

FAQ’s

Can I make these sandwiches ahead of time?

Absolutely! Assemble the sliders and brush with the butter topping, then cover and refrigerate them for up to 24 hours, then bake just before serving, adding a few extra minutes to account for the chill from the fridge.

What can I serve with my sliders to complete the meal?

These sliders pair well with a crisp green salad or sweet potato fries for a well-rounded meal. For something warm consider a creamy soup, like my Moms Potato Soup, get all the flavors of that Thanksgiving dinner in an easy to make lighter meal!

How do we reheat leftovers?

If you end up with leftovers, reheat the sliders in the oven at 350^o for about 10 minutes. Cover them with foil to keep the rolls soft while reheating.

Can I substitute the cranberry sauce?

Honestly, cranberry sauce isn’t for everyone, so switching it out might be better. Try apricot jam or raspberry preserves. Using something your family likes makes this your own unique recipe.

Can I freeze these as a meal prep option?

Yes! Assemble the sliders (without baking), wrap them tightly in plastic wrap and aluminum foil, and freeze them for up to 3 months. Thaw in the refrigerator overnight and bake as directed.

Turkey is often more affordable than other proteins, especially when purchased whole during sales. To maximize its value, cook a whole turkey and portion it into meal-sized serving for the freezer. Wrap the turkey tightly in freezer-safe bags or containers, label with the date and store it for up to three months.

These Turkey Cranberry Sliders are more than just a recipe- they’re a way to make the most of your leftovers while serving a different take on the same meal.

Try this recipe for:

• Post-holiday meals and get-togethers: A fresh way to enjoy that Thanksgiving turkey without feeling like you are eating the same meal over and over.
• Quick weeknight dinners: Minimal prep and cooking time make these a time saver on busy weeknights.
• Potlucks and Parties: Bite-sized and easy to eat, this recipe doubles and triples quickly for a crowd and sharing.

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Turkey Cranberry Sliders

Made with Hawaiian rolls, Havarti cheese and a simple butter topping, these sliders are perfect for lunch, dinner, or game day.

Servings 4 people

Calories 427kcal

Ingredients

• 1 12 count package Kings Hawaiian rolls
• 1½-2 cups cooked turkey, shredded or sliced
• 6 slices Havarti cheese
• 1 cup cranberry sauce
• 4 Tablespoons butter
• 1 teaspoon Dijon mustard
• 1 Tablespoon poppy seeds

Instructions

Preheat Your Oven and Prep Baking Dish

• Preheat the oven to 350°

  Grease or line a 9×13 baking dish

Prepare The Rolls

• Without separating the rolls, slice them horizontally into tops and bottoms

  Place the bottom half of the rolls into the prepared baking dish

Assemble The Sliders

• Evenly distribute the turkey on the bottom layer of rolls

  Spread the cranberry sauce evenly over the turkey

  Lay the slices of cheese over the cranberry sauce, covering it evenly

  Place the top half of the rolls over the cheese

Butter Topping

• In a small bowl, whisk together the melted butter and Dijon mustard

  Use a pastry brush to spread the mixture evenly over the tops of the rolls

  Sprinkle poppy seeds on top

Bake The Sliders

• Cover the baking dish loosely with aluminum foil to prevent the tops from browning too quickly

  Bake in the preheated oven for 15 minutes then remove the foil and bake for an additional 10 minutes or until the cheese is melted and the tops of the rolls are golden brown

Serve

• Let the sliders cool for a couple of minutes befroe slicing into individual sandwiches, serve warm.

Nutrition

Serving: 3sandwiches | Calories: 427kcal | Carbohydrates: 30g | Protein: 23g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 488mg | Potassium: 193mg | Fiber: 1g | Sugar: 22g | Vitamin A: 729IU | Vitamin C: 1mg | Calcium: 300mg | Iron: 1mg

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My favorite way to eat these might be an afternoon on the go snack. Hand-held, made with oat flour, ripe bananas, extra protein milk, pecans, and chocolate chips. They make a great “healthy” snack!

If you want a real treat make a peanut butter and jelly sandwich using two of these pancakes as the “bread”! So so good, the sweet of the jelly with the peanut butter and banana. 

Oatmeal Banana Pancakes

This recipe is great 2 ways. Traditional pancakes with butter and syrup or as a snack. My favorite is covered in peanut butter with a sprinkle of powdered sugar at snack time!

Ingredient List:

• over-ripe bananas
• oat flour
• baking powder and salt
• eggs
• milk
• chocolate chips and pecans

Recipe Notes:

• I mix these by hand and leave small chunks of banana in them, but you can always use a mixer if you prefer a smoother batter.
• Quite honestly the mix-ins are endless – make them the way you like. Try coconut, a different kind of nut, dark chocolate, peanut butter chips……
• I use Fairlife milk for the extra protein since I mostly eat these as a snack. Regular milk works just as well in this recipe.

More Banana Recipes:

• Banana Split Dessert
• Super Easy Banana Bread

If you are looking for a more basic oatmeal pancake I have long loved these Old Fashioned Oatmeal Pancakes from my friends over at These Old Cookbooks!

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Oatmeal Banana Pancakes

These easy to make pancakes are great for breakfast or grab and go snacks!

Ingredients

• 2 cups oat flour
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 2 eggs
• 2 ripe bananas
• 1½ cups Fairlife Milk Can also use regular milk
• ½-¾ cup chopped pecans
• ½-¾ cup chocolate chips I prefer the mini's

Instructions

• Combine your dry ingredients in a medium-sized bowl.
• Add the eggs, milk and peeled ripe bananas to your dry ingredients - can use an electric mixer or a spoon to stir and combine completely to make your pancake batter.
• Once your batter is mixed stir in your pecans and chocolate chips.
• On a griddle or in a pan over medium-low heat sprayed with vegetable oil scoop approximately 1/3 of a cup of batter for each pancake allow to cook 2-3 minutes on one side-until tiny bubbles appear on top then carefully flip the pancakes and cook 2-3 more minutes on the other side or until the middle of the pancake is firm.
• If storing for snacks - allow to cool and keep in an air -ight container or zip lock bag in the refrigerator.
• Can heat in the microwave for a few seconds to warm or pop in the toaster!

  Or eat cold like I do!

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This recipe can be doubled and tripled to make huge batches or just make the recipe for a small amount. I find this disappears fast.

Apple Pie Filling and Topping

Peep my Weck jars, I love them!

Recipe Notes:

• I use this apple peeler, corer and slicer……..because it’s easy and I’m lazy! Then I rough dice the apples. Feel free to do that any way you want. Keep in mind if you do thicker slices or chunks and like a more cooked apple, you will need to cook for a longer period of time.
• Spices are your call, do what you and your family like. Not a nutmeg fan, leave it out!
• We like a little bit of crunch to our apples after cooking so that is what the recipe cook time leaves! If you like less bite, cook until the apples are to your tenderness liking!
• Make a super big batch and freeze it. Place cooled pie filling in freezer bags, remove excess air, and freeze till needed. Approximately 2.5 cups are what is in a can of apple pie filling that you buy.

This recipe is perfect for my Hand Apple Pies and my Easy Peasy Apple Pie Cinnamon Rolls!

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Apple Pie Filling or Topping

Easy to make apple filling that freezes easily

Ingredients

• 6-7 cups apples, peeled-cored-sliced-rough diced
• 1 Tablespoon lemon juice
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/4 cup corn starch
• 1½-2 teaspoons cinnamon how much is up to you and how much you love cinnamon
• ⅛-¼ teaspoon nutmeg I love nutmeg so I always push the limits!
• ⅛ teaspoon salt
• 3 Tablespoons butter
• 1 teaspoon vanilla
• 1¼ cups water
• apple cider a small amount at a time if it's too thick for you liking

Instructions

• I use this apple peeler, slicer and corer then rough dice my apples - I like the different sizes for texture - I toss my apples in lemon juice to prevent browning and set aside
• In a pan on the stove stir the white sugar, brown sugar, corn starch, cinnamon, nutmeg, salt, butter, vanilla and water - bring to a boil while constantly whisking over medium heat - let boil for 1-2 minutes until thick.
• Turn heat to med-low and stir in apples - allow to simmer for 5-10 minutes - depending on the size of your apple chunks and how soft you want your apples - remember for most uses your apples will continue to cook in your recipe!
• Allow to cool - use immediately, or store in an airtight container in the fridge, or place in desired serving sizes in freezer bags to store for later in the freezer.½

Notes

For pie making - place a happy 2 and 1/2 cups in a freezer bag, this is about the same amount in a can of pie filling.

 

This is a small batch but the recipe works great to double or triple so that you can freeze for lots of fresh apple pies all winter.

 

This is a pretty thick mixture feel free to add apple cider or apple juice to the mixture in small amounts when ready to use until it is the desired consistency for you.

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This was my first foray into the Instant Pot world and I honestly couldn’t have planned a better way to work my way into the ‘pot head’ world!

I had serious reservations about spending more money on a kitchen appliance, that took up room, wasn’t used every single day and I had to find room to store!  But if I never use it for more than prepping meat for easy week night meals, it will earn it’s keep!  And in all honesty I had to borrow one from a friend before I made the commitment!

My Grandma loved her pressure cooker so I had been around that and I wasn’t overly nervous about blowing my house up or anything – I did once when I was little have to watch my Grandma clean applesauce off the ceiling of her kitchen from a pressure cooker – so I was a tad concerned with what to do should food end up all over my kitchen!

But the few minutes of worry was so worth the end product!  I’m not a huge fan of boiled chicken which is really the quickest way to get shredded chicken for recipes – short of buying a roastierre chicken at the grocery store!  This chicken came out perfectly – tender, moist, flavorful but not boiled!  And quick, so freaking quick!  Bonus – I ended up with a quart jar full of chicken broth for recipes as well!

The first thing we did was make quesadillas for lunch – a quick easy to personalize meal!  Than I immediately started looking for more easy shredded chicken recipes for the week!  I found tons -this will make busy season come this spring so much easier – between school, 4-H, softball for the kids and planting, livestock for Chris and I – meal time can get late and hurried!

Check out my favorites I can’t wait to make:

Cheesy Chicken Broccoli Rice Casserole from Farmwife Cooks

Low Carb Chicken Cordon Bleu Soup from Beyer Beware

And perfect for my Chicken Pot Pie!

Freezer Meal Instant Pot Shredded Chicken

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Freezer Meal Instant Pot Shredded Chicken

Author Jent

Ingredients

• 5-6 large frozen solid chicken breasts
• 1 1/2 cups chicken stock
• Salt and Pepper
• Garlic powder
• Onion powder

Instructions

• Warm the Instant Pot up with the saute mode.
• Pour in your chicken broth
• Place rack in the pot
• Season each chicken breast with salt, pepper, onion powder, garlic powder
• Layer/stack frozen chicken breasts on the rack
• Put lid on, valve to seal and cook for 15 minutes - can do quick release if in a hurry, I just let it release naturally.

Linked to Meal Plan Monday

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The recipe is easily doubled or quadrupled. Make it for friends or keep them all in your freezer. You know for those nights that you are not exactly prepared to actually have to feed your family!

I love Chicken Pot Pie, but confession time, I have never had to make one!  I was very intimidated to say the least. So when the opportunity to participate in a ‘freezer meal party’ I knew it was time to go for it.

We had so much fun having a freezer party thanks to Indiana Family of Farmers!  I’m sure there will be lots of farm families happy we took the time to do this when planting rolls around here in Indiana!  There are also some ‘live’ videos on the IFOF Facebook page and I know several tip videos will be coming in the next few weeks.

So while I love my view during planting, in the back of my mind is always ‘what am I going to feed everyone for supper’!  I’ve never been a very organized person so freezer meals aren’t my forte. But this is going to help my motivation a lot since this will make supper time so much easier!

Chicken Pot Pie

One of my favorite things about this particular recipe for Chicken Pot Pie is that it is all-inclusive. It has the veggies, potatoes, and meat all in there!  I served it with some fresh fruit, a big glass of cold milk and a full meal was super easy!  And yes I use boughten pie crust……..I have my Great Grandmother’s homemade pie crust recipe but the Pillsbury pie crusts are seriously to die for – so easy and tastes heavenly!

I bought these great 9 inch disposable pans for my freezer pies and I also placed each one in a 2 gallon plastic zipper bag to protect it even more in the freezer.  We are approaching planting and these are going to come in very hand – if I’m patient enough to wait.  If you are looking for expert advice, because I can’t give that, check out my friend Queen of Free and her post 7 Can’t Miss Tips for a Successful Freezer Meal Day.

Looking for comfort food fast?

Try my Instant Pot Chicken Pot Pie, homemade goodness in less than 30 minutes!

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Chicken Pot Pie

This recipe makes a great option for a freezer meal as well as baking fresh! Easily doubled for supper tonight and a freezer meal for later!

Author Jent

Ingredients

• 2 cups chicken broth
• 1 24 ounce package Pic Sweet Vegetable for Stew
• 1 tsp. Italian Herbs or Herbs de Provence
• 2 cups cubed cooked chicken
• 4 T butter
• 4 T flour
• 1/2 cup heavy cream
• 1/2 cup shredded parmesan cheese
• 1/2 cup frozen peas
• salt and pepper to taste
• 2 pie crusts
• 1 egg
• Shredded Parmesan for garnish

Instructions

• Combine the chicken broth, package of vegetables and Italian Herbs or Herbs de Provence - simmer till potatoes and carrots are fork tender, 10-15 minutes.
• Reduce heat to low and add cubed chicken.
• In a separate pan melt butter and flour together, add heavy cream until combined.
• Stir flour, butter, heavy cream mixture into chicken and vegetables until combined.
• Add parmesan cheese and peas.
• Place one piecrust in pie pan, fill with filling and top with another piecrust.
• Mix egg with a small amount of water, brush egg wash on top of crust and sprinkle with parmesan cheese.
• Bake in a preheated 375° oven for 45 minutes.

This post was sponsored by Indiana’s Family of Farmers but all thoughts and opinions are my own.

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We had tried every kind of jarred sauce there is and a bazillion different homemade recipes till I finally hit the nail on the head with this one! While this uses your favorite jarred sauce it’s the combination of meat, and mushrooms then allowing the sauce to simmer that puts it over the top.

This recipe makes the house smell amazing and makes enough 3-4 meals, what more could you ask for out of a recipe!  Technically I suppose this would fall under the category ‘semi-homemade’. But then, if anybody really wants to argue that technicality they really don’t want to eat my cooking very bad!!

Super Meaty Homemade Spaghetti Sauce

When I make this recipe we usually have spaghetti for supper that night. Then I make a 9×12 pan of lasagna for the freezer and put the rest of the sauce in a couple of Ziploc freezer bags.  These make for easy spaghetti meals when the kids expect to eat and I haven’t planned ahead!

This sauce is loaded with meat – 4 pounds to be exact!  I use jarred sauce and the super-secret ingredient is mushrooms!  Why super secret – because 2/3 of my kids hate mushrooms but eat this sauce like it’s going out of style!

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Super Meaty Spaghetti Sauce

Author Jent

Ingredients

• 2 pounds of ground hamburger
• 2 pounds of ground Italian sausage
• 8-12 ounces of finely diced mushrooms
• 3-4 jars of your favorite spaghetti sauce
• water to rinse spaghetti jars

Instructions

• Brown the hamburger and sausage in a large dutch oven or pan
• Once the meat is browned and fully cooked drain it if there is an excess of fat, then add the finely diced mushrooms and continue browning the meat and mushrooms for 5 minutes.
• Add the 3-4 jars of spaghetti sauce depending on the consistency that you like, once you empty the jar put a 1/4 cup of water in the jar put the lid back on and shake to clean the jar out then pour that into the pan as well- do this for all the spaghetti sauce jars-the sauce will simmer and cook out the excess water.
• Stir thoroughly and allow to simmer on extra-low heat stirring occasionally for a couple of hours (the longer the more mingled the flavors get) or put in the crockpot on low for several hours.

Notes

I usually only cook this with 3 jars of sauce and then as I use it for meals I can add additional sauce if I feel like it is overly meat heavy.

Dice the mushrooms as small as your family likes or leave them in bigger chunks – diced petite they literally melt into the sauce and meat. My kids were never the wiser!

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