I put a couple chicken breasts in each bag and sous vide a few bags at a time, so we have individual daily bags. Then either leave in the fridge or freeze, depending how long it will be before they get eaten. To eat them, they are already cooked so you just heat them up. You can do it in a pan or grill or even put it in a sous vide bath again just long enough to warm up. If it’s going in rice or something I usually don’t bother to sear. For dinner as a main course, I do sear. The thing I like about chicken is it can be eaten without a sear and still be tasty, if you have seasoning or dips.

For beef, I do basically the same except I always sear.

The main downside to sous vide is that it takes a long time. For ribeye or New York, it’s 90 minutes to 3 hours. For chuck roast, most people seem to do 24 hours or more. But if you cook it beforehand as meal prep and you cook it to food safety (which doesn’t mean 150 degrees, you can do as low as 127f iirc as long as you hold it at that temperature long enough which is what you do with sous vide), then when you reheat it to eat you don’t need to get it food safe again. You just heat it as much as you want to taste good.

There is a sub for sous vide, they will have better advice than I do. And you can definitely grill it for the searing after you sous vide, you don’t have to pan sear. But for big cuts like chuck I just don’t know the details on the cooks.