A solid 7-8qt crock pot is still as useful as it ever was.
A good way to slow-cook a smaller roast, or make a stew. I've done a small batch of my homemade soup in the thing, once or twice, though I prefer a traditional soup pot for that (which, IMO, comes out tastier and is of better quality).
Of course, I've still got cast iron. Prefer a high-grade enameled cast iron to plain. Cast iron (enameled or not) so nicely handles the heat and evenly applies it to the food. Hard to beat, assuming you've got the time.
A pressure cooker is, basically, just a crock pot that adds pressure to the mix in order to reduce cooking times. I don't mind saving time, here and there where appropriate, but not at the expense of quality of the food. Which, from what I've seen, is better and tastes better when cooked in a more traditional manner. Back in the '70s I did a bit of cooking with pressure cookers. Wasn't that impressed. I suppose the added electronics and whiz-bang features on modern pressure cookers might be an enhancement, but they're still pressure cookers. IOW, "low and slow" is a lauded method for good reason. I haven't heard of the "lightning quick 'n' dirty" phrase as being the way.