Okay, so I cooked a boneless chuck roast the other day, and I did a typical braise, searing the meat on both sides and putting it in the roasting pan with the lid on in the oven at 225 degrees (because my roasting pan seems to cook about 50 degrees hotter than regular ones). I don't do anything extra to seal the lid, because I always seem to end up with twice as much liquid as I started with.
Well, my problem was, half of my roast must have been slightly thinner or something, because after 3 hours it was perfectly fork tender while the other half wasn't even close! I bumped the temperature up to 250 and let the roast go for another half an hour, but the left side was still not fork-tender, and may have taken at least another hour and a half. So I took the roast out, not sure what to do, and one side was delicious, and one side was awful.
In the future, what should I have done if this happens to me again? I was worried that cooking the perfectly done side for another hour and a half might have dried it out... but I was also worried that cutting the tender part off and removing it from the oven might have allowed too many juices to escape from the meat. What would be my best plan of action for the future?