I'm using a 3 lbchuck tender roast.
Im pretty sure VAs are same as Es (Electrons) THe number of Electrons is same as protons (Atomic Number) so H (Hydrogen) is 1) so 1 proton 1 nutron and (1va.{unsure})
subtract atomic by 10 and if there is a negative turn it to a positive
Carbon family, which contains C has fourBoron family, which contains Al has threeAlkali family, which contains Na and H has oneHalogens: which has Cl, has sevenmy class hasnt learned the valence electrons for transition metals yet, so i cant help you with Cosorry :(
The secret to good pot roast is sliced onions, at least one large onion and 1 packet of Lipton Onion or Beefy Onions soup mixPreheat the oven to 350F degreesTake a large sheet of heavy duty aluminum foil that is big enough to seal the roast plus leave some room for Now pull off another sheet of foil the same sizePlace one sheet over the otherSlice the onion thinly and place in the center of the foilYou can also add one or two cut up carrots and celery stalks and some peeled garlic clovesMix the soup mix with a little garlic powder, salt and pepper and rub it in to the meatPlace the meat over the onions and vegetables on the foilBring the foil sheets up to make a sort of pan (do not fold)Add about 1/2 cup dry red wine or beer and 1/2 cup low salt beef broth or use all beef brothNow carefully seal the aluminum foil around the roast, allow some room for airPoke a few whole in the top of the foilPlace the foil packet of meat in a roasting pan or on a pan with at least one inch side in case any juices drip outPlace the pan with the meat package in the preheated 350 degree Oven for one hourCarefully open the foil a little and check to see if it needs more liquidAdd more beef broth or wine if necessary and roast for another or so Notes: I usually shake out some of the seasoning mix in the onion soup mix because we don't use a lot of salt Pot Roast is best made one day before servingRefrigerating the meat overnight allows for easier slicing and also allows the fat to congeal or become solid so it is easier to remove Also if your meat is not as tender as you'd like, you can always simmer the slices of meat in the gravy for 30-60 minutes.
