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Pork Pot Roast with Vegetables and Apples - Recipe Cost

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1 3.5 pound pork shoulder blade roast (Boston Butt)

1 tablespoon beef gravy base (like Better than Bouillon)

Salt and additional pepper o taste

Ingredients	Per Serving Qty	Common Price	Price per Serving
1 tablespoon cooking oil	1/2 teaspoon	$3.00 per 48 fluid ounces	$0.01
1/2 cup water	1 tablespoon	n/a
1/2 cup white wine	1 tablespoon	$0.35 per fluid ounce	$0.23
1/4 teaspoon dry mustard	0.04 teaspoon	$2.69 per 8 ounces	$0.00
1/4 teaspoon pepper	0.04 teaspoon	$7.99 per 16 ounces	$0.00
3 large carrots, peeled and cut into 2-inch pieces	1/2 carrots	$1.49 per pound	$0.12
3 medium potatoes, peeled and quartered	1/2 potatoes	$0.50 per pound	$0.12
1 medium onion about 8 ounces cut into wedges	1/6 onion	$0.79 per pound	$0.03
1 20-ounce can apple pie filling (I used the No-Sugar-Added type which proved the perfect degree of sweetness for this)	3 1/3 fl oz	$4.59 per 21 ounces	$0.73
1/4 cup flour	2 teaspoons	$2.99 per 5 pounds	$0.01
Total per Serving			$1.25
Total Recipe			$7.49