I generally prefer my meat fried (seared) in a cast iron pan and finished in an oven (if necessary, e.g. a big piece of beef).
You aren't going to roast in them, or anything like it. But a stew that would have taken 3+ hours can be done in less than 1. Typically you should be using different cuts of meat for these applications.
[1] the big caveat is you don't lose moisture, so liquid amounts all need to be adjusted
Close the lid, seal the vent.
Press meat. Wait for the beep.
Steaks or hamburgers are surprisingly amazing.
If it had been called a "high-speed toaster oven" or maybe a "digital grill" I probably would have bought one sooner.