| 2 tbsp. oil |
1/2 teaspoon |
$3.00 per 48 fluid ounces
|
$0.01 |
| 1 (5 lb.) beef chuck 7-bone (center cut) pot roast, cut 2 1/2 inches thick |
6 2/3 oz |
$8.49 per pound
|
$3.54 |
| 2 medium onions, minced |
1/6 onions |
$0.79 per pound
|
$0.03 |
| 1 garlic clove, chopped |
0.08 garlic cloves |
$4.00 per pound
|
$0.00 |
| 1 (8 ounce.) can tomato sauce |
2/3 fl oz |
$1.85 per 15 fluid ounces
|
$0.08 |
| 1 (6 ounce.) can tomato paste |
1/2 fl oz |
$1.29 per 6 ounces
|
$0.11 |
| 2/3 c. packed light brown sugar |
2 2/3 teaspoons |
$2.79 per 2 pounds
|
$0.04 |
| 1/2 c. cider vinegar |
2 teaspoons |
$4.29 per quart
|
$0.04 |
| 1 tbsp. salt |
1/4 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 2 tbsp. Worcestershire sauce |
1/2 teaspoon |
$5.29 per 10 fluid ounces
|
$0.04 |
| 1 teaspoon dry mustard |
0.08 teaspoon |
$2.69 per 8 ounces
|
$0.00 |
| 1/4 teaspoon pepper |
0.02 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| Parsley sprigs for garnish |
0.08 parsley |
$1.09 per cup
|
$0.00 |
| Total per Serving |
$3.91 |
| Total Recipe |
$46.92 |
Suggestions?