| 3 to 4 Pound Bottom Round Roast, fat trimmed and cut into 1″ cubes |
7 oz |
$3.99 per pound
|
$1.75 |
| 4 Large Carrots, peeled and sliced |
1/2 carrots |
$1.49 per pound
|
$0.12 |
| 4 Stalks Celery, sliced |
1/2 stalk |
$1.99 per pound
|
$0.09 |
| 6 Yellow Potatoes, cubed |
3/4 potatoes |
$0.50 per pound
|
$0.18 |
| 1 Large Sweet Onion, sliced |
1/8 onion |
$0.99 per pound
|
$0.04 |
| 6 Cloves Garlic, cleaned and roughly chopped |
3/4 garlic cloves |
$4.00 per pound
|
$0.02 |
| 1 15 Oz. Can of Peas, drained |
1 7/8 fl oz |
$0.89 per 15 ounces
|
$0.13 |
| 1/4 Cup Olive Oil |
1 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.09 |
| 1/2 Cup Dry Red Wine |
1 tablespoon |
$0.35 per fluid ounce
|
$0.17 |
| 2 Tbsp. Worcestershire Sauce |
3/4 teaspoon |
$5.29 per 10 fluid ounces
|
$0.07 |
| 3 Tbsp. Horseradish |
1 1/8 teaspoons |
$1.99 per 4 ounces
|
$0.10 |
| 2 Tbsp. Black Pepper, divided |
3/4 teaspoon |
$7.99 per 16 ounces
|
$0.03 |
| 2 Tsp. Sea Salt, divided |
1/4 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 4 Tbsp. Dried Oregano, divided |
1 1/2 teaspoons |
$3.89 per 3/4 ounces
|
$0.27 |
| 3 Tbsp. Fresh Parsley |
1 1/8 teaspoons |
$1.09 per cup
|
$0.03 |
| 2 1/2 Cups Water or Low Sodium Beef Broth |
1/4 cup |
n/a
|
|
| Total per Serving |
$3.09 |
| Total Recipe |
$24.68 |
Suggestions?