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.
1 A note about your meat: make sure you get rump roast, round roast, or sirloin-one of the cheaper cuts. 2  Using the slow roasting method for prime cuts of beef doesn't work as well, since prime cuts are more tender. 3  If you want to cook a prime cut of beef, see How to Cook a Prime Rib Roast. If you want to cook a prime cut of beef, see How to Cook a Prime Rib Roast. 2  Make sure the beef you get is boneless, and check for a dark pink, springy surface and plenty of marbling. 3  Depending on the cut you get, it might have a cap of fat on top.