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.
Also Known As: Beef Pot Roast Seasoning or Beef Roast Spice. Origin: English. Ingredients: Celery Seed, Black Pepper, Caraway Seed, Bay Leaves, Thyme, Savory, Marjoram, Basil, Paprika, Onions, Garlic, Salt, Sugar, Arrowroot Powder, Parsley and Dill Tips. Taste and Aroma: Full flavored, complex and distinctive. Uses: Beef roast, pot roast, meat and hamburgers. Substitutes: Beef Spice, Prime Rib Rub or Rib Rub. Fun Fact: Beef Roast, traditionally a delicacy of England, has also become a popular meal in the states.