vegan pot roast in dutch oven instead of crock pot?

One consideration: the gluten is fully cooked, so 'safe internal temperature' does not apply. I believe your goal is to cook it long enough to infuse the flavors into the bouncy glob (!), and let them marry with other veg(gie) or carb ingredients. From the sound of it, temps that produce a gentle simmer would be best.

YES this is exactly what I needed! I will let you know what happens. Thank you!

http://blog.williams-sonoma.com/slow-cooker-vs-dutch-oven-a-conversion-guide

This might help you for converting slow cooker recipes, even vital wheat gluten for the Dutch oven and vs. versa. It can work. I doubt the above answers have tried converting but I have with success. Let us know!

Thank you, this is very helpful. Wish me luck on my glob of gluten!

Slow cookers have no magical powers and anything you can accomplish in one may be duplicated in an oven or on a cooktop. That said, I think what you're considering is more akin to making meatloaf than pot roast. A pot roast is a braise, a process whereby collagen from connective tissue is converted into gelatin and fat is slowly melted. Since none of that would apply to a glob of gluten, I would suggest following whatever instructions are given in the recipe and check for a safe internal temperature with a digital thermometer before serving. You can use whatever oven temperature you like but anything over about 250 is a waste of energy for the purpose and will just end up heating your kitchen (the laws of thermodynamics prevent the temperature inside a closed vessel from rising above 212F as long as there is liquid present).

First, I'm not a vegan and never will be, although fadish as it is I'm not a gluten phobe either. Still, I'm having hard time not thinking that any thing made from wheat gluten using a braising method won't turn to porridge over that length of cooking time.