WORKSHEET 8-3 Building Flavor: Braising Pot Roast Ingredients 2 cups hot water 1 beef bouillon cube 1 tablespoon orange juice 18 teaspoon pepper cup onion (chopped) 2 pounds boneless beef chuck roast Instructions 1. In a small bowl, put the bouillon cube in 2 cups hot water. Stir together. 2. In a medium bowl, stir together the broth, orange juice, and pepper. 3. Put 2 tablespoons water in the skillet. Heat on medium. 4. Put the onion in the skillet. Simmer it until tender. 5. Add the roast to the skillet. Brown it on all sides. 6. Pour the broth mix over the meat in the skillet. 7. Cover and simmer for 2 hours. 1. Read the above recipe for pot roast. Using what you learned in this chapter about building flavor and cooking methods (particularly braising), come up with three ways you would change this recipe (you can add or subtract ingredients and also change the cooking instructions) to make it more flavorful. Keep in mind that using moderate amounts of vegetable oils is fine. 2. Write the revised recipe below