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 long and at what temperature should I cook a beef roast in the oven? Roasting is a great cooking method for a large, tender cut of beef â such as a rib or sirloin roast. Sirloin-tip, rump, rolled-rump, eye-of-round or top-round roasts will also benefit from this cooking method if they are graded prime or choice.