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Zero-effort french dip:
It's not glamorous, and you could do a lot better with more intelligent ingredient choice and more prep (searing the roast first, adding veg, doing the broth from scratch, etc). But the result-to-effort ratio of the bare minimum is unmatched if you're ever in a "fuck it, guyslop night" kinda mood.
For slightly more effort, I sometimes make a very simple hot apple cider recipe. That's non-alcoholic for all the non-Americans, though you can always spike it with your spirit of choice:
For every 8 cups (~1.8L, 2L is probably fine) of apple juice from concentrate, add:
Cook on low for 2 hours, fish out solids, serve hot.
If you can specifically find "honeycrisp" apple cider at the grocery store to use as your base, it's even better. I can sometimes find it seasonally at Walmart.
One thing I love about owning an automatic pressure cooker is that the days of forgetting to prepare a meal before I leave for work are long gone. No need to slow cook, when you can have the most tender, delicious meat in under an hour. Most meats take 20 minutes. It's healthier too because the faster cooking retains nutrients. And more flavorful because the pressure helps your sauce/seasonings infuse within the muscle fibers.
No kitchen should go without.
I think I'd keep using the slow cooker in that situation, because 100% of slow cooker time is parallelized with work time. Even if the pressure cooker is fast, it can't compete with zero.
Though, having the pressure cooker available for when I'm a brainless oaf who didn't start the slow cooker in the morning sounds like a great fallback option.