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.
While you can always create a roasting rack with carrots, onions and potatoes, the vegetables shrink with cooking and half your meat may end up swimming in juices. Avoid this by looking for a rack to fit your roasting pan. Roasting meat with a roasting rack allows heat to circulate around the roast, ham or chicken, which means it will brown evenly. The juices from the meat will drip into the pan and begin caramelizing as the meat cooks, making a richer base for gravies or sauces.