Any slow cooker recipe you can use in the oven. What you need to do is google "braising". Which is the technique of part boiling/part steaming/part roasting. You HAVE to seal the steam in, or things will get very dry.
You can cook at any temperature you feel like below 400. The lower the temperature, the longer it will take, and the more fall-apart moist it will be... since it's been simmering/steaming in the sauce longer, the connections between the fascicles have longer to break apart. Sometimes I'll braise something at 250 for 10 hours (talk about a huge waste of energy), or 250 for 5 hours (still a huge waste of energy). Other time's I'll to 300, 325, 350, etc. It all depends on the size of the meat, how much liquid is involved, how well sealed in the steam is, and how infused you want it to be.
A lot of it is by eye, so to speak. AKA by experience. AND a meat thermometer.
A good way to start off, is actually to do a simple braise. AKA, pretend you're NOT braising. Put it at 350-375, pour in the liquid, seal it, and cook at the number of pounds. After you've done that... you can start playing around with lower temps and longer hours.