| 4 lb Chuck steak (pot roast), 2-3 inches thick |
10 2/3 oz |
$5.49 per pound
|
$3.66 |
| 1 Tbsp. Salt |
1/2 teaspoon |
$2.91 per 16 ounces
|
$0.02 |
| 1 tsp Pepper, crushed |
1/6 teaspoon |
$7.99 per 16 ounces
|
$0.01 |
| 3 c. Onions, thinly sliced |
1/2 cup |
$0.79 per pound
|
$0.10 |
| 1Â 1/2 c. Carrot, thinly sliced |
1/4 cup |
$1.49 per pound
|
$0.11 |
| 3 cl Garlic, peeled and crush |
1/2 garlic garlic |
$4.00 per pound
|
$0.01 |
| 1/4 c. Extra virgin olive oil or possibly vegetable oil |
2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.12 |
| 3 Tbsp. Red wine vinegar |
1 1/2 teaspoons |
$3.39 per 12 fluid ounces
|
$0.07 |
| 1 Tbsp. Extra virgin olive oil, for browning meat |
1/2 teaspoon |
$5.99 per 16 fluid ounces
|
$0.03 |
| 4 x Italian plum tomatoes, chop |
2/3 tomatoes |
$1.99 per pound
|
$0.43 |
| 2 x Bay leaf, imported |
1/3 bay leaf |
$3.59 per 2 ounces
|
$0.08 |
| 1/4 c. Water |
2 teaspoons |
n/a
|
|
| 1 c. Beef stock |
2 tablespoons |
$1.29 per 14 1/2 ounces
|
$0.13 |
| 1 Tbsp. All-purpose flour |
1/2 teaspoon |
$2.99 per 5 pounds
|
$0.00 |
| 1Â 1/2 Tbsp. Beef stock, cool |
3/4 teaspoon |
$1.29 per 14 1/2 ounces
|
$0.01 |
| Total per Serving |
$4.79 |
| Total Recipe |
$28.72 |
Suggestions?