Why is my chuck roast dry? Our chuck roast came out tender but dry. Why?

We used the Beef in Barolo recipe from Americas Test Kitchen:
 - 2 lbs chuck roast seasoned with salt and pepper
 - Cooked at 300*F for 3 hours in a full bottle of red wine and veggies
 - Pot was covered in foil and lid on top
 - Turned the meat every 45 minutes
 - Instructions were to cook until the meat fell apart easily with a fork

What did we do wrong?

Thanks!
The temp your meat reached was too high, and it forced the water out of the meat.

Further info here along with a handy chart of temps.

My suggestion would be to turn that oven down to 200-230 degrees if you've gotta cook for three hours, or start temping it earlier and get it out before it over cooks.