| 1 (4-5 lb.) shoulder or possibly chuck roast |
7.2 oz |
$19.99 per pound
|
$9.00 |
| 2 tbsp. vegetable oil |
5/8 teaspoon |
$3.00 per 48 fluid ounces
|
$0.01 |
| 1/2 c. catsup |
2 3/8 teaspoons |
$4.39 per 32 ounces
|
$0.06 |
| 1/2 c. water |
2 3/8 teaspoons |
n/a
|
|
| 1/4 c. red wine vinegar |
1.2 teaspoons |
$3.39 per 12 fluid ounces
|
$0.06 |
| 2 tbsp. Worcestershire sauce |
5/8 teaspoon |
$5.29 per 10 fluid ounces
|
$0.05 |
| 1 teaspoon dry whole rosemary |
0.1 teaspoon |
$2.59 per 1 1/4 ounces
|
$0.01 |
| 1 teaspoon salt |
0.1 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 2 med. onions, thinly sliced |
0.2 onions |
$0.79 per pound
|
$0.04 |
| 5-6 med. potatoes, peeled and halved |
1/2 potatoes |
$0.50 per pound
|
$0.13 |
| Total per Serving |
$9.35 |
| Total Recipe |
$93.49 |
Suggestions?