Pot Roasted Beef - $3.24 a serving
$19.46
basket total, in-store
$3.24
per serving (6 servings)
-$1.38
cheaper than the $4.62 median dinner
What it costs at Kroger - Kroger On the Rhine
Every non-staple ingredient matched to a real product on the shelf, priced on 2026-07-19 at Kroger - Kroger On the Rhine (ZIP 45202). 3 pantry staples excluded. Prices change without notice - this is what we paid attention to on that date, not a quote.
| The recipe says | We found | Package | Uses | Costs | Left over |
|---|---|---|---|---|---|
| 1 pound beef round roast, thawed | Choice Top Round Roast Beef · 1 lb | $9.99 | 454 g | $9.99 | - |
| 8 red potatoes, peeled and quartered (or 2 cans, about 30 ounces, low-sodium sliced potatoes, drained) | Red Potatoes · 1 lbx3 est. | $0.20 | 8 | $0.53 | $0.07 |
| 2 turnips, peeled and quartered (or 1 can, about 15 ounces, low-sodium sweet potatoes, drained) | Turnip · 1 lbSIZE UNREAD - 1 PKG ASSUMED | $2.49 | 2 | $2.49 | - |
| 1/2 cup onion, chopped in 1-inch pieces | Jumbo Yellow Onions · 1 lb | $1.19 | 80 g | $0.21 | $0.98 |
| 1/2 cup carrots, chopped in 1-inch pieces | Carrots · 1 lb | $1.69 | 65 g | $0.24 | $1.45 |
| 1/2 cup low-sodium tomato juice | V8® Low Sodium Original 100% Vegetable Juice Bottle · 46 fl oz | $3.50 | 120 ml | $0.31 | $3.19 |
Where the money goes
beef round roast drives this basket at $9.99, 51% of the total. The next biggest lines are low-sodium tomato juice ($3.50) and turnips ($2.49). $5.69 of the basket - 29% - is package remainder: food you buy because stores sell packages and recipes call for amounts. It does not vanish, it sits in your kitchen for the next meal.
What carries into next week
- V8® Low Sodium Original 100% Vegetable Juice Bottle · about 1240 ml left, $3.19 of value
- Carrots · about 389 g left, $1.45 of value
- Jumbo Yellow Onions · about 374 g left, $0.98 of value
- Red Potatoes · about 161 g left, $0.07 of value
This is a tender and satisfying roast beef dinner. Serve with a green salad and bread.
Ingredients
- 1 pound beef round roast, thawed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon vegetable oil
- 8 red potatoes, peeled and quartered (or 2 cans, about 30 ounces, low-sodium sliced potatoes, drained)
- 2 turnips, peeled and quartered (or 1 can, about 15 ounces, low-sodium sweet potatoes, drained)
- 1/2 cup onion, chopped in 1-inch pieces
- 1/2 cup carrots, chopped in 1-inch pieces
- 1/2 cup low-sodium tomato juice
Directions
- Preheat oven to 350 °F.
- Season the roast with salt and pepper.
- In a large pan, brown the roast in the oil over medium to high heat for 10 to 12 minutes. Drain fat.
- Use a large iron skillet or roasting pan. Put the roast in the middle of the pan. Add the potatoes, turnips, onions, and carrots around the roast.
- Pour the tomato juice over the roast and vegetables.
- Cover the pan with a lid or foil and bake for 1 hour or until potatoes are cooked.
- If desired, cut roast into one inch chunks. Mix and serve.
A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations. MyPlate took its recipe pages offline in 2026 - the original lives on at the Internet Archive. More on this: What each protein actually costs per serving.
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