I have an enameled cast iron pot, but no 'crockpot' slow cooker.
I am reading A LOT of conflicting information online about how to adjust electric crock pot slow cooker recipe cooking times (and 'low', 'medium', 'high' temperature settings) to a cast iron pot.
I prefer to cook something closer to the 'low' setting of a crockpot. A lot of conversions (but not nearly all) just throw everything to 325 and cook in 1/4 or less the time. I really would prefer to cook it slower in the oven.
I am planning on cooking a 4 lb chuck roast. (Recipe 'Charley's Slow Cooker Mexican Style Meat') and hope to cook it as slow as possible in my cast iron dutch oven in the oven, but don't want to overcook it.
Does anyone have experience with this?