To keep a pot roast moist and tender, here are some tips: Sear the meat before cooking: This process, also known as browning, helps develop a rich flavor and caramelized crust on the surface of the meat, while also sealing in the juices so they don’t leach out during the long cooking time. Cook at a low temperature: Cook at 300 degrees F so the connective tissues can gradually break down, instead of seizes up at a higher temperature. Use a moist cooking environment: Add broth to the pot roast to create and cover with a lid or foil to trap in steam and moisture to prevent the meat from drying out. Cook long enough: If your chuck roast isn’t as tender as you like, cook until tender! Allow the roast to rest: After removing the pot roast from the oven, let it rest for 30 minutes before shredding or slicing for the juices to redistribute throughout the meat.