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 result is moist, tender and delicious. Labels on beef cuts at the meat counter are often confusing. For example, chuck roast is a common cut for use in pot roast recipes and definitely should be cooked by braising. Boston cut, a specific type of chuck roast, is generally easier to tenderize. The name of a specific cut of beef may vary regionally and with the grocery store or meat market.