From Simplyrecipes.com we have French Dip sandwiches. As they mention, cooking a full day renders inexpensive round roast into something that resembles deli beef when sliced thin. Makes fantastic sandwiches. Paired with fresh baguettes and a mayonnaise-horse radish spread to go with the recommended cheese and onions, these become even better. Swiss cheese is preferred over the suggested provolone.
Searing before sous vide and immediately after really enhances the flavor.
Cooking temperature selected was 140 degrees. That seems to give the favored result. 135 gave a final beef that was a bit too rare and harder to slice thin.