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.
Step 1 â Preheat the oven in line with the type of cut you are roasting, depending on the weight of the roast. Brush it lightly with oil. Season with salt, pepper and any flavourings. Step 2 â Place the roast on a rack or trivet in a roasting dish. Raising the roast allows the heat to circulate, browning it evenly. Step 3 â Different cuts require different cooking times per fixed weight (see below). For ease and accuracy use a meat thermometer. Step 4 â Remove roast when cooked to desired degree.