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 beef rump roast is a popular meat choice, due primarily to its excellent taste and ability to feed large numbers of people. Fortunately, if you cook a 1-2 kg (3- to 4-lb.) rump roast for the proper amount of time, the result will be a mouthwatering entree. entrÃ©e