A question: of science! and cooking!
[Note: this thought-experiment assumes that the thermostat on the oven is accurate, or at least close enough for Chaz.]
Oh, and while we're talking about slowly cooking things, has anyone out there ever done anything with sous-vide and a vacuum sealer? And if so, how did that work out for you? Because I am kinda tempted, I must confess. But if you need professional-level equipment to get a decent result, then it's not going to happen this side of a lot of other toys.