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 difference between a roast and a steak is the size of the piece of meat. Roasts can be cut into smaller pieces called steaks, or even smaller, into stew meat, to accommodate the style of cooking desired. Round (top round, eye of round, bottom round, rump roast, tri-tip). is a very lean cut taken from the rump and upper back leg of the animal. All Meadow MaidÂ® Foods stew meat is cut from top round. Our round steak is also cut from the top round.