| 2 1/2 lb lean chuck roast - (to 3 1/2 lbs) |
6 2/3 oz |
n/a
|
|
| 1 lrg onion quartered, and thinly sliced |
1/6 onion |
$0.79 per pound
|
$0.04 |
| 1 env onion soup mix |
1/6 env |
$1.67 per 1 3/8 ounces
|
$0.25 |
| 2 x garlic cloves - (to 3) thinly sliced |
1/3 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1 can tomato soup - (10 1/2 ounce) |
1/6 can |
n/a
|
|
| 1/4 c. brown sugar |
2 teaspoons |
$2.79 per 2 pounds
|
$0.03 |
| 2 Tbsp. Worcestershire sauce |
1 teaspoon |
$5.29 per 10 fluid ounces
|
$0.09 |
| 1 Tbsp. lemon juice |
1/2 teaspoon |
$2.19 per 15 fluid ounces
|
$0.01 |
| 1 Tbsp. Dijon mustard |
1/2 teaspoon |
$2.69 per 8 ounces
|
$0.03 |
| 1/4 tsp warm grnd pepper mix |
0.04 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1/2 tsp celery seed Salt to taste |
0.08 teaspoon |
$6.39 per 7/8 ounces
|
$0.04 |
| Total per Serving |
$0.50 |
| Total Recipe |
$3.00 |
Suggestions?