350-375 cooks and chefs been doing this for years . One has to remember you are cooking in an extremely moist enviorment(not roasting) in most cases the roast or ribs has been subject to high heat on its outer surfaces first then covered in pan in oven, or in some kitchens on top of stove in a pot (therefore the term pot roast.) To cook it 6 to 12 hours to me is a waste of energy and resource.
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