That looks outstanding. I love my Sous Vide.

Cut the roast into chunks about 1-1.5 inch cubes, add a diced onion some salt pepper and garlic and cover in water. Simmer over medium heat covered stirring occasionally. It will make a gravy and be melt in your mouth tender. That is what I know as pot roast.

You can cook it the same way as above cut in smaller chunks add a bell pepper and cumin and have carne guisada both are very good.