Yes, and in some ways it's easier because you can brown it right in the dutch oven before moving it to the oven. Generally the oven temp should be at least 225, but plenty of people braise at 350 with good results too. There are a lot of people who swear by the oven instead of the slow cooker, I just like the convenience of the crock pot.
Put the lid in the oven while it's heating up so when you cover the pot it doesn't sap heat from it, and check on the meat every so often.
As far as big cuts of meat go, if they're fatty and covered in connective tissue, braise them. If they're lean, or covered with just a cap of fat, you can roast it. With both cooking methods, salting and browning them on all sides is recommended first.