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Back in the 'young and fit and don't care' days we would carry all sorts of heavy shit into the hills. Normally only an overnighter or a Fri/Sat night. Everyone in our tramping group would be given...

Here's one in Waihi.

https://www.trademe.co.nz/a/marketplace/sports/camping/cooking-food/pots-dishes-utensils/listing/4339829171?bof=gxNq31s7

For my purposes (80% on the log burner) I sit the meat on the bottom, brown it, possibly turn it, then add water/veges etc, then get it going full bore for 20 min or so then turn the fire down low,...

There's no way I can handle waiting 13 hours for silverside!!!! :D

Yesterdays silverside was half hour at the rolling boil (800 watts) then one and a half hours at 400 watts in the Poitje pot on...

I reckon the moisture is more 'captive' in a heavy/cast iron pot with lid, than in an oven with hot air swirling about, thereby preventing the joint from drying out. Always used to roast a venison...