Can you do slow-cooker type cooking in an oven?

[SerenityNowAKABleh]

and what temperature would you have it at? Or should I give up and get a slow cooker.

Don't know about an ove, but I have an induction hob and when it is on the lowest setting it is as good as a slow cooker I think. Have left soemthing on a very low simmer all day before, works perfectly.

I think an oven would not work in the same way, too drying (mind you my oven is a very hot and fast fan oven).

It's a generally rather rubbish oven (as in, it doesn't get too hot).

I was thinking of trying to make this, and having the oven on say 200 for 20 minutes, and then switching it really low for a few hours. Maybe add in extra liquid.

yes, in a casserole dish on a lowish heat.

before I got my slow cooker I used to start stews etc on the hob, boil everything up in the casserole dish, and then transfer to the oven to continue cooking slowly for the rest of the day...........normally on about 150/160.

the difference is that oven cooking makes it drier so it needs more liquid, that then reduces, where-as a slowcooker stays moist.

I much prefer my slowcooker now I have one tho, so I would recommend getting one

Actually, I read somehwre (think was valentine Warner's winter cookbook, can't remember the title) which advised that in a long low heat casserole in the oven could be done if you seal the pot - so said paint the rim of the casserole dish with flour and water mixture to make a glue, then put the lid on. This then seals it and the food efectievly steams thus becoming tender. Have never tried it as it sounds a bit of a faff but it may be worth a look.

I did try something last week, but I think it did fail (not entirely, just not as good as it could have been) because the casserole pot was properly sealed. Might try the flour and water thing, or else trying to create a seal using foil

I often do stuff in my oven on a low heat (about 110 degrees)for about 6 hours. Roast chicken is my absolute fav but stews are just as good , just make sure you have a good fitting lid and the oven is low.

GOML - much easier just to wrap foil round the top of the pot to make it a bit more water-tight.

I'm imagining trying to prize the glued-on lid off a hot casserole dish when you're ready to eat. I'd have it all over the floor (and me).

I never had a prob doing slow cooker stuff in a low oven, which I did if I wanted to do big quantities (I used to have a tiny slow-cooker), but it's an expensive way to do them, keeping the whole oven on for 3 or 4 hours or more.

Tesco had their slow cooker (the one I bought last year) on sale for less than £15 when I went in last week. Might as well buy one of those.

Yes can imagine you can just as well make a seal with tin foil as well, certainly easier than painting flour and water solution on a casserole pot!