We do loads of joints of meat in ours, probably more than stew type meals.
I put in a layer of thick onion slices and rest meat on that. Add a small amount of liquid (only an inch or so) which could be stock, wine, beer etc. Cook away. I find it best not to cook all day - 2 hours on high then 2 hours on low seems to do the trick for most things, if you aren't around to turn it down then adjust those times.
Did delicious pork in cider and plum sauce last time. Pork joint (still frozen straight from freezer), balancing on top of onions, chopped up a couple of plums that were hanging around from Christmas, half a small bottle of cider, liberal random herbs all over the pork. Cooked on high for 2 hours, low for 3 hours, perfect. Beautiful juicy pork, and I used the liquid at the bottom to make the gravy.
Lamb joints, gammon joints, also come out fantastic. Just bung them in, tiny bit of liquid, add some flavours with herbs/spices/marinating meat first, and let them get on with it.
We use it to cook a gammon joint we then slice up when cold as use as ham for sarnies and so on.
Chicken also comes out well and very moist, but with white/flabby skin, so not as attractive as roasted.
Another favourite is one of those turkey thigh joints in that net stocking thing. Leave the stocking on, rub jerk spice on the meat, cook for about 3-4 hours, gorgeous.
Beef is about the only thing I wouldn't cook as a dry joint in there, maybe a brisket, but not otherwise.