Cooked a chuck roast with my sous vide at 135* for about 28 hours. Seared in a skillet with ghee, sauteed onions and toasted the buns in it after. Sliced and topped with provolone and boiled down the juices to make an au jus to dip it in. Sweet mercy, it was delicious. Highly recommend this and if you have a sous vide machine, it's really, really easy.