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.
The Eight Primal Cuts. Chuck Steak: Used to make pot roast, short ribs and is frequently ground up for burgers. Cuts from this area benefit from slow, wet cooking methods like stewing, braising or pot-roasting. Rib: Known as standing rib roast, this cut produces prime rib and rib eye steaks.