| 3 to 4 lbs. beef pot roast, boneless (rump, chuck or possibly round) |
4 2/3 oz |
$5.49 per pound
|
$1.60 |
| 2 c. red wine |
2 tablespoons |
$0.35 per fluid ounce
|
$0.47 |
| 2 med. onions, minced |
1/6 onions |
$0.79 per pound
|
$0.03 |
| 3 med. carrots, washed, pared & sliced |
1/4 carrots |
$1.49 per pound
|
$0.05 |
| 1 clove garlic |
0.08 garlic cloves |
$4.00 per pound
|
$0.00 |
| 1 bay leaf |
0.08 bay leaf |
$3.59 per 2 ounces
|
$0.35 |
| 1/4 c. flour, mixed with 2 teaspoon salt and |
1 teaspoon |
$2.99 per 5 pounds
|
$0.00 |
| 1/4 teaspoon pepper |
0.02 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 2 c. red wine |
2 tablespoons |
$0.35 per fluid ounce
|
$0.47 |
| Total per Serving |
$2.97 |
| Total Recipe |
$35.70 |
Suggestions?