I own a catering business, so I know my way around a kitchen, but I am not a chef so I figured I would [pose this question here. Sous vide seems so much the rage these days and I even see the average homeowner trying it. I certainly understand the concept of slow cooking at a consistent temperature and I see the benefits for steaks/chops etc. However, I have been slow cooking my roasts (everything from eye of round to prime rib) in my Blodgett slow cooker with GREAT results. I put my roasts in at night at 125 to 130 and by thew time next morning arrives they are perfectly cooked to that temperature with consistent pink from edge to center. Am I missing something that sous vide does better than this method? The results seem to be the same with a lot easier just putting them in an oven!? Thanks in advance.