I mean it's pretty standard braising technique for something like chuck roast or short rib to go for 3.5-4 hours up to 205F internal temp and it to be amazing and not dry at all. Not sure why this page is ignoring this.
We'll see how you feel when China takes over the world and your kids are only allowed to play video games 8pm-9pm on Friday, Saturday, and Sunday... unless you're Muslim in which case all of you can work in a labor camp with no rights or technology.