internal temp for braised pot roast?
some recipes say to braise in oven at 350...was wondering if the very low and slow (225) is worth it?
what internal temperature do i want to pull the pot roast out at?
Low and slow is always worth it for a braise. The pot roast will be done when it's approaching fork tender. I don't usually rely on a particular internal temp, but it should be tender enough and definitely done at around 160°+. The point is that it be tender, regardless of internal temp.
Most of the collagen will be breaking down between 160-180* f. It will break down at lower internal temps but it takes a lot longer. At a cooking temp of 350 you should look for an internal higher than 180. More like 190-200 to be really fork tender. I would personally advise starting lower. Per Harold McGee, start at 200 then raise to 250 after a couple of hours. Higher temps lead to drying of the meat.