| 1/4 of a 3 pound boneless beef chuck pot roast, cut 2 inches thick |
3 oz |
$5.49 per pound
|
$1.03 |
| 1 can beef broth |
1/4 can |
$1.29 per 14 1/2 ounces
|
$0.34 |
| 2 teaspoon Worcestershire sauce |
1/2 teaspoon |
$5.29 per 10 fluid ounces
|
$0.04 |
| 1/4 teaspoon dry basil or possibly dry marjoram, crushed |
0.06 teaspoon |
$2.59 per cup
|
$0.00 |
| Dash of pepper |
1/4 pinch |
$7.99 per 16 ounces
|
$0.00 |
| 1 clove garlic, chopped |
1/4 garlic cloves |
$4.00 per pound
|
$0.01 |
| 6 baby carrots, cut into halves |
1 1/2 carrots |
$2.79 per pound
|
$0.09 |
| 1 med. potato, peeled & quartered |
1/4 potato |
$0.50 per pound
|
$0.06 |
| 1 med. onion, cut into eights |
1/4 onion |
$0.79 per pound
|
$0.05 |
| 2 tbsp. water |
1 1/2 teaspoons |
n/a
|
|
| 1 tbsp. flour |
3/4 teaspoon |
$2.99 per 5 pounds
|
$0.00 |
| Total per Serving |
$1.63 |
| Total Recipe |
$6.51 |
Suggestions?