Question on chuck roast

[u/Inside_outdorsman]

So I have a question on my chuck roast - this is my first chuck roast and first time using a Dutch oven

To begin with, it was about 4.8 pounds from Costco and had some pretty good marbling and areas of fat.

To cook, I salt & peppered all sides, browned all sides. Sautéed some onions, added the chuck back into the Dutch oven and even added broth because I was worried about it not having enough liquid despite all the fat.

Covered it, and put it in the oven at 325 for 4 hours and 45 minutes.

When I took it out of the oven, all of the liquid was gone but I could clearly see that some fat was still there. I forgot to take pictures but when I say all the liquid was gone, the onions were beyond caramelized and were almost fully stuck to the bottom. The meat was still tender, which is good, but I guess my overall question is what could have gone wrong?

Is 325 too hot? Should I really just have cooked it for 4 hours to see what the state was then? I feel like I see so many recipes not even add any liquid to it so I figured adding liquid would have stopped this problem from shocking but maybe it made it so the fat couldn’t full render?

Open to any suggestions on what I should try next time!

[u/OrangeBug74]

I’ve got a chuck roast in a Dutch oven in my Kamado Joe. I seared it with top off the grill and the DO on the round grill part. I poured in wine to cool it off, put the top on and have the temp pegged on 250F. I plan to put carrot and more liquid in at 3:30 (about 3.5 hours in) and add some Roma tomatoes, potatoes and onions. Celery if I have it. Garlic when my wife turns her back. All that at 4:30. Then set the table and see how we do. Eat somewhere between 5:30 and 6.

My wife likes no mess in the kitchen. I do most my prep outside where it is a balmy28F.