Tried a 3 hour braise at 225 instead of 300 and the meat came out dry as hell

I did a chuck roast for 3 hours at 225 in my old electric oven here in Akron and it turned out tough and dry, which makes zero sense to me. I was sure lower and slower was always the safe move, but my probe read 210 internal after 2 hours so I think it cooked way faster than I planned. Did I just leave it in too long past the pull temp, or is my oven running hot?

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jesse_nguyen26d ago

Ugh, yeah you blew way past the pull temp. 210 is done done, probably 45 min too late.

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