The Pot Roast, Revisited

Karen Field CarrollUncategorizedLeave a Comment

Yesterday I served up a recipe and asked you to slice and dice it to remove any embedded or hidden steps, as well as the telegraphic writing style, from the instructions.

Now that you’ve marinated in the process for 24 hours, it’s time to take the dish out of the oven to see what we’ve cooked up.

Here is the new set of instructions. I’ve given each step its own line, and I’ve added any words necessary to remove the telegraphic style. Look for the blue text to see what I’ve changed in these instructions.

  1. Slice the onions.
  2. Place the meat in the slow cooker.
  3. Place the onions on top of the meat.
  4. Combine the brown sugar, the soy sauce, and the vinegar in a small bowl.
  5. Pour the mixture over the beef.
  6. Chop the garlic.
  7. Grate the ginger.
  8. Add the bay leaves, the garlic, and the ginger to the slow cooker.
  9. Cover the slow cooker, and set it to cook on High for 6-7 hours.
  10. After 6-7 hours, julienne the carrots, slice the mushrooms, and defrost and drain the spinach, if needed. 
  11. Spread the carrots, the mushrooms, and the spinach over the beef.
  12. Cover the slow cooker, and let the slow cooker continue to cook on High for 20 minutes.
  13. After 20 minutes, remove 1/2 cup of the broth from the slow cooker.
  14. Mix the cornstarch with the broth, and return the mixture to the slow cooker.
  15. Cover the slow cookerand let it continue to cook for 10 minutes more.

As I was revising the instructions, I made some stylistic choices. So your version might look a little different depending on the stylistic choices you made. In the last post in the series, I’ll break down what we’ve down and share my thoughts on the process.


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