|
|
Servings: 4
Total Cost: $18.71
Cost Per Serving: $4.68
Total Calories: 5,293
Calories/Serving: 1,323
| Ingredient | Volume | Mass | Cost | Calorie |
| Beef Chuck Blade Roast |
* |
2.50 Pounds |
$12.58 |
3,907 |
| Olive Oil, Extra Virgin |
3 Tablespoons |
40.50 Grams |
$0.60 |
358 |
| |
* |
0.50 Pound |
$1.15 |
52 |
| Oregano Leaves, Dried |
1 1/2 Teaspoon |
1.50 Grams |
$0.02 |
0 |
| Salt, Kosher |
1 Teaspoon |
4.80 Grams |
$0.01 |
0 |
| Black Pepper, Ground |
1 Teaspoon |
2.13 Grams |
$0.02 |
5 |
| Parsley, Fresh, Chopped |
1 Cup |
150.00 Grams |
$2.50 |
0 |
| Garlic |
2 Teaspoons |
5.67 Grams |
$0.03 |
8 |
| Salt, Kosher |
3/4 Teaspoons |
3.60 Grams |
$0.01 |
0 |
| Black Pepper, Ground |
3/4 Teaspoons |
1.60 Grams |
$0.02 |
4 |
| Vinegar, Red Wine |
2 Tablespoons |
30.00 Grams |
$0.19 |
4 |
| Olive Oil, Extra Virgin |
1/2 Cup |
108.00 Grams |
$1.60 |
955 |
| Beef Roast:
1 (2 to 2 1/2-pound) sirloin tip or chuck beef roast
3 tablespoons olive oil
4 Roma tomatoes, cut in
1/2 2 teaspoons herbs de Provence
Kosher salt and freshly ground black pepper
Spicy Parsley Tomato Sauce:
1 1/2 cups fresh flat-leaf parsley
2 garlic cloves
1/2 teaspoons red pepper flakes
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
4-6 servings View Full Recipe
| |
