I'm braising a roast in goulash sauce in the oven. It's supposed to cook at 350 for 3 hrs. Can I remove it after 1.5 hrs and finish tomorro

Food safety people tell you not to partially cook meats. I don't know what your issue /goal is, but I have always read that meat stews/braises are always better the next day. So I would cook it all the way through, chill it and reheat low and slow, covered, before you serve it.