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.
How To Cook A Prime Rib Roast. If you really want to impress your dinner guests, ask your butcher for USDA Prime. It is the absolute superior grade of beef usually reserved for upscale restaurants. In fact, only 2% of all beef is graded by the USDA as Prime. Rub butter on the cut ends of the roast. 2  Create a seasoning rub or paste with ingredients such as pepper, coarse salt, garlic powder, and onion powder. 3  Make a series of Â½ inch deep slits all over the top of the roast as well as the sides. 4  Rub your seasonings all over the roast, covering all exposed meat.