| 3 lb Chuck beef roast |
1/2 lb |
n/a
|
|
| 1 tsp Salt |
1/6 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1/4 tsp Pepper, |
0.04 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 2 x Onion, cut into quarters |
1/3 onion |
$0.79 per pound
|
$0.06 |
| 4 x Carrot, cut into quarters |
2/3 carrot |
$1.49 per pound
|
$0.13 |
| 1 x Celery, cut into eight chun |
1/6 celery |
$1.99 per pound
|
$0.03 |
| 1 x Bay leaf |
1/6 bay leaf |
$3.59 per 2 ounces
|
$0.70 |
| 2 tsp Vinegar |
1/3 teaspoon |
n/a
|
|
| 5 c. Water , ( i added three bee |
3/4 cup |
n/a
|
|
| 1 sm Cabbage , cut into wedges |
1/6 cabbage |
$0.99 per pound
|
$0.26 |
| Â Â Sauce, |
1/6 sauce |
n/a
|
|
| 3 Tbsp. Butter or possibly margarine |
1 1/2 teaspoons |
$3.99 per 16 ounces
|
$0.06 |
| 1 Tbsp. Chopped onion, instant |
1/2 teaspoon |
$0.79 per pound
|
$0.00 |
| 2 Tbsp. Flour |
1 teaspoon |
$2.99 per 5 pounds
|
$0.00 |
| 1Â 1/2 c. Beef broth, reserved |
1/4 cup |
$1.29 per 14 1/2 ounces
|
$0.19 |
| 2 Tbsp. Horseradish, prepared ( opt |
1 teaspoon |
$1.99 per 4 ounces
|
$0.09 |
| 1/2 tsp Salt |
0.08 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| Total per Serving |
$1.55 |
| Total Recipe |
$9.28 |
Suggestions?