Crock pot or Sous vide?

[critter69]

Crock pot for sure, I don’t care for most meals in my sous vide. I pretty much only use it to reheat pre cooked meals at camp.

[Balcones_Walker]

A roast like a top or bottom round? I don't normally do slow-shredded with those cuts, I usually make them into sausage (except the eye of round).

For that shredded taco meat style venison I do prefer to do the crock pot, but I do it with shanks or with flanks. You want to do low and slow with tougher cuts of meat that have lots of collagen; lean cuts in the crock pot come out dry and with that weird venison flaky texture.

Sous vide shines for steaks (the aforementioned eye or loins), 116 degrees, then seared black with a blowtorch. It's easy to overdo sous vide with loins, no more than 90 minutes or they will get mushy.