Here’s the golden rule: 300°F to 325°F (150°C – 165°C). That’s your sweet spot. Not hotter, not colder. Think of it as the Goldilocks zone of braising.
Why this range? Because low heat is what breaks down all the tough connective tissue in cuts like chuck roast or pork shoulder. If you crank it to 375°F, you’ll just boil the meat into a stringy, dry mess. That’s a sad rubber chicken situation.
Go too low, like 250°F, and you’ll be waiting until next Tuesday. Your vegetables will turn to mush before the meat even gets tender. The 300-325°F zone gives you a gentle bubble in the liquid, not a raging boil.
