| 2 lb beef chuck roast |
5 1/3 oz |
n/a
|
|
| 1 Tbsp. olive or possibly canola oil |
1/2 teaspoon |
n/a
|
|
| 2 lrg onions cut in eighths |
1/3 onions |
$0.79 per pound
|
$0.09 |
| 8 x carrots cut in 2" pcs |
1 1/3 carrots |
$1.49 per pound
|
$0.27 |
| 4 stalk celery cut in 2" pcs |
2/3 stalk |
$1.99 per pound
|
$0.12 |
| 1/2 c. red wine vinegar (or possibly 1 c red wine) |
1 tablespoon |
$3.39 per 12 fluid ounces
|
$0.19 |
| 1 1/2 c. beef stock (lowfat) |
1/4 cup |
$1.29 per 14 1/2 ounces
|
$0.19 |
| 1 x bay leaf |
1/6 bay leaf |
$3.59 per 2 ounces
|
$0.04 |
| 1/2 tsp dry thyme |
0.08 teaspoon |
$1.97 per 2 ounces
|
$0.00 |
| 1/8 tsp salt and pepper |
0.02 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| Total per Serving |
$0.89 |
| Total Recipe |
$5.36 |
Suggestions?