I have been following pot roasting recipes (4lb beef chuck roast) to the letter and still find the meat quite dry. Generally speaking I have been roasting at 300, cast iron enamel pot with lid on (Le Cuistot), parchment paper under the lid and pushed down close to the meat to keep the humidity as high as possible. I have gone down to the bottom rack, taken the oven temperature down to 250 and still no dice. At 2 hours, the meat is quite dry. I am quite happy next time to try taking the meat out earlier but that doesn't sound like a a slow pot roast to me and I fear that perhaps the connective tissue would remain not yet broken down.
What I am wondering is whether the pot I use is retaining too much heat? I have noticed that the Le Creuset for example is not as thick.
In general, I find the recipes that I see for this kind of stuff to be quite inconsistent with each other regarding oven temperature and recommended cooking time. Any input on this would be wonderful. Cheers!