In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.

Let me give you an example: Preheat oven to 325F and grease and flour a 10" tube pan.,Soak the nutmeg in the whiskey for ten minutes.,______,Cream butter and sugar together until fluffy.,Add eggs, one at a time until well incorporated.,Fold in remaining 1 1/4 cups flour, cream of tartar, baking soda, salt, soaked nutmeg and pecan/raisin mixture until well combined.,Spoon into prepared pan.,Bake for 1 hour and 15 minutes or until cake pulls away slightly from the edge of the pan.,Let stand in the pan for 30 minutes, then turn out onto cooling rack for complete cooling.,Store in an airtight container.
The answer to this example can be: Stir together pecans, raisins, and 1/4 cup flour; set aside.
Here is why: This is a good example, as we see the missing step is generated correctly from the available directions.

OK. solve this:
______,,Heat heavy dutch oven over med-high heat. Add 2 tbsp olive oil and heat until shimmering. Meanwhile season roast with salt and pepper. Dredge in flour. Brown roast on all sides, about 20 minutes total. Remove from pot. Set aside.,,Reduce heat to medium. Add remaining olive oil to pot. Add diced carrots, celery, onion. Saute until onions are translucent and vegetables begin to soften, about 5-7 minutes. Add 1 tbsp flour and garlic. Stir constantly over med heat for one minute. Add wine, bringing to boil and scraping up brown bits. Add two cups beef stock, bay leaf, thyme and black pepper. Season with salt. Bring to boil. Return roast to pot, cover. Half of the roast should be submerged. Add water or more stock if necessary. Braise in oven for two hours. After two hours, add potatoes, carrots, onion and remaining two cups of beef stock. Vegetables should be covered with liquid. Add more water if needed. Bring to boil on stove. Return pot to oven. Continue cooking for 1 hour until potatoes and carrots are tender.,,Remove pot from oven. Remove roast to cutting board. Remove vegetables to large bowl and cover with foil to keep warm. Place dutch oven on stove over med heat. Blend 1 tbsp corn starch with 2 tbsp water. Stir into gravy and simmer 5 minutes until thickened. Season to taste with salt and pepper to taste.,,Immediately serve sliced pot roast with vegetables and gravy.,,Have lots of crusty bread to sop up extra gravy.
Answer:
Preheat oven to 350.