2 added update.
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I'd go with @lomaxx's suggestion first of a dutch oven (or any heavy oven-safe pot or crock with a heavy lid) in the oven, but the trick here is either thermal mass or insulation to help even out the temperatures in the oven that @jmoeller mentioned, and keep the food temperature from fluctuating significantly

You might be able to get decent results with a lighter weight pot by adding thermal mass to the oven (pizza stone, bricks, etc.), but I've never tried it for this purpose -- only for baking.

update : @JulesLT's comment remind me of something -- before everyone had ovens in their home, and you'd take your stews and the like to the town baker to throw in his oven after the morning's bread baking was done, you might seal the dish with bread. It doesn't have to taste good, as it's going to be thrown away, but you mix flour and water into a dough, then roll it into a strand that you can press into the top rim of the dish, then press the lid on.

I'd go with @lomaxx's suggestion first of a dutch oven (or any heavy oven-safe pot or crock with a heavy lid) in the oven, but the trick here is either thermal mass or insulation to help even out the temperatures in the oven that @jmoeller mentioned, and keep the food temperature from fluctuating significantly

You might be able to get decent results with a lighter weight pot by adding thermal mass to the oven (pizza stone, bricks, etc.), but I've never tried it for this purpose -- only for baking.

I'd go with @lomaxx's suggestion first of a dutch oven (or any heavy oven-safe pot or crock with a heavy lid) in the oven, but the trick here is either thermal mass or insulation to help even out the temperatures in the oven that @jmoeller mentioned, and keep the food temperature from fluctuating significantly

You might be able to get decent results with a lighter weight pot by adding thermal mass to the oven (pizza stone, bricks, etc.), but I've never tried it for this purpose -- only for baking.

update : @JulesLT's comment remind me of something -- before everyone had ovens in their home, and you'd take your stews and the like to the town baker to throw in his oven after the morning's bread baking was done, you might seal the dish with bread. It doesn't have to taste good, as it's going to be thrown away, but you mix flour and water into a dough, then roll it into a strand that you can press into the top rim of the dish, then press the lid on.

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source | link

I'd go with @lomaxx's suggestion first of a dutch oven (or any heavy oven-safe pot or crock with a heavy lid) in the oven, but the trick here is either thermal mass or insulation to help even out the temperatures in the oven that @jmoeller mentioned, and keep the food temperature from fluctuating significantly

You might be able to get decent results with a lighter weight pot by adding thermal mass to the oven (pizza stone, bricks, etc.), but I've never tried it for this purpose -- only for baking.