In my very poor days (young married, kids) I discovered that you could slow-roast brisket and it tastes very good indeed! Seriously, honest!
It kept us going anyway. Nowadays people would probably use it solely for pot-roasts etc.. (It makes a brilliant pot-roast.) Haven't used it for slow-cooker stew things - I don't think they were invented then- but it would probably be very good.
Pop in slow cooker on top of and onion halved, carrot cut in half length ways, 300ml of red wine, bay leaf and beef stock pot, (no water). On low for 8 hours, remove beef and bay leaf, blend up onion and carrot to made a gravy.
I always make a big pan of broth from the cooking stock and then press the meat between weights, sliced thinly on granary bread with mustard or horseradish - my lot clamour for it.