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.
Choose the cut of beef. 1  Identifying the best cuts of meat for roasting is integral to a successful roasting. 2  Rib, top sirloin, tri-tip roasts and the tenderloin all make excellent roast choices.hoose the cut of beef. 1  Identifying the best cuts of meat for roasting is integral to a successful roasting. 2  Roasts that have connective tissue or little marbling don't generally roast well.