Any of your usual stew/cassarole dishes.
Cheaper cuts such as silverside can be broiled, add some liquid, couple of carrots and garlic for flavour and it'll be beautiful and tender.
If it's a big one put two dishes into it, with water in the bottom, to cook two things at once.
It's great for rice puddings.
Pretty much anything really.
I cook all sorts in it but one of my favourites is a whole leg of lamb, no liquid - just a few onions cut in half with the lamb leg resting on the onions.