| 3 lb Beef Roast, chuck |
6 oz |
$8.49 per pound
|
$3.18 |
| 1 Tbsp. Oil |
3/8 teaspoon |
$3.00 per 48 fluid ounces
|
$0.00 |
| 1 c. Water |
2 tablespoons |
n/a
|
|
| 8 x Gingersnaps, crumbled |
1 gingersnaps |
$5.49 per 16 ounces
|
$0.08 |
| 2 Tbsp. Red wine vinegar |
3/4 teaspoon |
$3.39 per 12 fluid ounces
|
$0.04 |
| 1 tsp Beef bouillon, granules |
1/8 teaspoon |
n/a
|
|
| 1/8 tsp Red pepper, grnd |
0.02 teaspoon |
$3.29 per pound
|
$0.00 |
| 3 med Sweet potatoes, peeled & quartered |
3/8 potatoes |
$1.49 per pound
|
$0.16 |
| 3 med Carrots, or possibly 2 parsnips, cut into 1/2" pcs |
3/8 carrots |
$1.49 per pound
|
$0.08 |
| 1 x Bay leaf |
1/8 bay leaf |
$3.59 per 2 ounces
|
$0.03 |
| Total per Serving |
$3.57 |
| Total Recipe |
$28.60 |
Suggestions?