Article XI. Canada acceding to this confederation, and adjoining in the measures of the united States, shall be admitted into, and entitled to all the advantages of this union; but no other colony shall be admitted into the same, unless such admission be agreed to by nine States. Article XII.
The Best Cuts of Meat for Pot Roast. Potting a roast is a moist cooking method for tougher cuts of beef. The meat is first seared and then braised for several hours in a liquid, such as broth. The best cuts of meat for pot roast are lean and contain a lot of connective tissue. These cuts cannot be cooked as well using a dry cooking method, such as grilling, because they do not have the required fat marbling to keep the meat moist.
Rib roast. Boneless, rib roast (longissimus dorsi) is the cut known as prime rib; with the bone in, it is a standing rib roast. Either way, this is a favorite roast beef cut that is rimmed with fat and may need to be trimmed before cooking. It is also a big cut of meat that can feed a crowd. Strip loin roast.