I have cooked only a few eye rounds, bottom rounds and hams in the oven.
Since the slow cooker (wedding gift) does such a great job I've been using it for shoulders and butts.
Also, BiL has been the spearhead of smoked meat. Briskets and fowl here.
I'm waiting for one of the new-fangled pressure/speed cookers to appear at my local thrift stores. No need to spend $200 on one of these.
Also, since they're prominently displayed at Walmarts, I figure they're appealing to people's consumerism.
I always have time to let that wave pass.
QUICK SHOW of HANDS: How many know to braise / sear your meat before it goes into the crock pot / slow cooker?
Yes, it adds a step and adds a pan to clean but it adds so much flavor.
If you ain't, I urge you to do so. You'll be glad you did.