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.
which is a method used for making pot roast; although the roast of choice for pot roast is chuck. So, for everything you did, it tasted about what I would have expected. To make any beef roast (brisket, chuck, clod) taste more BBQ-like you need to allow more time for smokey flavor, and bump up the beefy flavor. Injections are a perfect way to increase the beefy flavor. Using beef broth is a good start, but I like to use beef consume and French onion soup mix as a base to build on.