| 3 to 4 lbs. chuck roast or possibly round bone arm roast or possibly round sirloin tip roast |
4 2/3 oz |
n/a
|
|
| 1 teaspoon black pepper |
0.08 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1/3 c. tarragon vinegar |
1 1/3 teaspoons |
n/a
|
|
| 1/4 c. ketchup |
1 teaspoon |
$4.39 per 32 ounces
|
$0.02 |
| 2 tbsp. veg. oil |
1/2 teaspoon |
$3.00 per 48 fluid ounces
|
$0.01 |
| 1/2 c. brown sugar |
2 teaspoons |
$2.79 per 2 pounds
|
$0.03 |
| 3 tbsp. soy sauce |
3/4 teaspoon |
$2.59 per 10 fluid ounces
|
$0.03 |
| 1 teaspoon Accent or possibly tenderizer |
0.08 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1 tbsp. Worcestershire sauce |
1/4 teaspoon |
$5.29 per 10 fluid ounces
|
$0.02 |
| 1 teaspoon prepared mustard |
0.08 teaspoon |
$2.69 per 8 ounces
|
$0.00 |
| 1 teaspoon salt |
0.08 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/4 teaspoon garlic pwdr |
0.02 teaspoon |
$2.99 per 3 ounces
|
$0.00 |
| 1/2 c. red cooking wine |
2 teaspoons |
$0.35 per fluid ounce
|
$0.12 |
| Total per Serving |
$0.25 |
| Total Recipe |
$2.94 |
Suggestions?