| 1 (3 1/2 lb.) bottom round roast |
4 2/3 oz |
$3.99 per pound
|
$1.16 |
| 2 tbsp. all-purpose flour |
1/2 teaspoon |
$2.99 per 5 pounds
|
$0.00 |
| 3 tbsp. vegetable oil |
3/4 teaspoon |
$3.00 per 48 fluid ounces
|
$0.01 |
| 3 c. sliced onion |
1/4 cup |
$0.79 per pound
|
$0.05 |
| 2 cloves garlic, chopped |
1/6 garlic cloves |
$4.00 per pound
|
$0.00 |
| 1 teaspoon chili pwdr |
0.08 teaspoon |
$5.29 per 2 1/2 ounces
|
$0.02 |
| 1 (16 ounce.) can tomatoes in juice, crushed |
1 1/3 fl oz |
$1.99 per 28 ounces
|
$0.10 |
| 2 stalks celery, cut into chunks |
1/6 stalk |
$1.99 per pound
|
$0.03 |
| 1/3 c. apricot preserves |
1 1/3 teaspoons |
$1.99 per 18 ounces
|
$0.03 |
| 1/4 c. chili sauce |
1 teaspoon |
$4.79 per 5 fluid ounces
|
$0.16 |
| 3 tbsp. cider vinegar |
3/4 teaspoon |
$4.29 per quart
|
$0.02 |
| 1 tbsp. dark brown sugar |
1/4 teaspoon |
$2.79 per 2 pounds
|
$0.00 |
| 1 teaspoon Worcestershire sauce |
0.08 teaspoon |
$5.29 per 10 fluid ounces
|
$0.01 |
| 1/2 teaspoon crushed red pepper flakes |
0.04 teaspoon |
$3.29 per pound
|
$0.00 |
| 1/4 teaspoon dry mustard |
0.02 teaspoon |
$2.69 per 8 ounces
|
$0.00 |
| 1/4 teaspoon salt |
0.02 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 8 carrots, cut into chunks |
2/3 carrots |
$1.49 per pound
|
$0.13 |
| Total per Serving |
$1.73 |
| Total Recipe |
$20.77 |
Suggestions?