: My small chuck roast was dry How long should I braise a small beef chuck roast, about 1 pound, on top the stove? Does it need to be totally immersed in liquid?

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Try a self basting lid? My cast iron lids all have self basting bumps on them. This lets the water and oil that's splattered up drip back down on the food rather than running off to the sides.

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Cooking it on the stovetop means that the top of the item can be significantly cooler than the bottom. When you consider that liquids can carry more thermal energy than air, this can result in a signficant problems when cooking.

I'd recommend at least one of the following:

Use a tight-fitting lid, so that there's a signficant amount of steam trapped in the pot. (but this won't help may not be enough if you're cooking it very slowly, like in a slow cooker (well below the boil)).
Keep the meat completely submerged.
Toss a few vegetables in first (eg, onions & carrots), so the meat isn't in direct contact with the bottom of the pot)
Cook it in an oven.
Use a meat thermometer with a temperature alarm rather than relying on time.

As for cooking times, it's really difficult to say, as the shape of the meat can be a significant factor -- a cube of meat is going to take longer to cook than a relatively thin steak of the same weight. Although you called it a 'roast', 1 lb is rather small for a chuck roast, so it might be more along the lines of a chuck steak.

I'd estimate 1-2 hrs at 275°F, 2-3 hrs at 200°F. (and this is why I cook it in an oven). I'd start checking it at the lower time, and then use that to estimate how much longer to cook it. If it's a rather thin cut, and you don't like your meat completely falling apart, you might want to start checking it a bit earlier.