I also have an (old) West Bend like Michael's...I have used it for Swiss Steak (damn, now I want some!)
and for a pork shoulder, or pork butt, for pulled pork. That's about all I have used it for. It works
great for those items, but since the non-stick rectangular metal pot is just there with no insulation,
when I am using it, I usually drape a folded bath towel over the glass lid and the sides and ends,
so the heat it radiates is contained. I have no complaints...it just has 3 settings marked...low, medium,
high, but the dial isn't calibrated (nor does it have temps marked), so I usually use medium for the
first 4 hours or so for the uses I wrote about, and then turn it to low for the next 4 hours or so.
This is just based on my experience with it. I have had it and used it for decades.

N.