5.99 sirloin tip roast at no frills right now, picked up 4 of them. The cut is dogshit and tough as leather, but after 16 hours @ 130F in a sous vide bath, it is tender and juicy. The drippings in the bag make the best gravy.
Back when Chicken breast was 1.99/lb I would sous vide alot of chicken breast, the breast is tender and juicy and the drippings make good gravy. Chicken breast takes an hour or two.
If you invest ~$250 in equipment and a bit of time, you can save a tonne on meats while still tasting good without additives or preservatives.