So, I’ve been buying “big” roasts like top round, eye of round, rump roasts, etc., and sous viding them. I will take them frozen or raw and put them in the sous vide for about 10-12 hours at 13X F, usually around 132 or so. I then take them out and plunge them into ice water, then put in the fridge after a while.
You will see longer cooking times for these for sous vide, but I find they turn to mush after a while. I don’t like that.
Serving options. Cut across the grain into slices, fry in pan, eat. Cut across the grain into slices, keep cold, eat as sandwich (with cheese/mustard/whatever, if you like those). Cut across the grain, into slices, then strips, then chunks. Add something or nothing. Keep cold. I’ve done this with added olives, home-made blue cheese dressing (no seed oils), oil/vinegar, salsa, fauxtatoes, etc.
I used to buy whatever was on sale. Now, where I live, meat is scarce. Some stores don’t have any. So, I buy what I can.
They are so easy. The last one I made, my wife took and cooked for us for dinner. It was great. I had put it in the fridge after cooking. She cut open the bag, dumped the liquid into a glass for me (I drink it), then cut into slices, fried up in butter. Very quick, easy meal.
She also often preheats the meat in the microwave for a bit, to make it slightly hot, then sears in the pan.
This is another option for the busy home cook.