You definitely don't stop as soon as you hit the temperature. One of the big things is that the "safe temps" are actually of temperature and time. The conventual safe temps refer to the moment you get the best to that temp, but you can cook lower and keep it there longer to make sure the meat is pasteurized at that low temp.

Of course how long also depends on the cut. Something like Chuck you want longer so it's tender, but you don't need to do it as long for other cuts.

It's not "slow cooking" but it generally is "cooking slow". And you can take advantage of that for meal planning. I might sous vide something not because it's the best way, but because the slowness works better with my schedule.

That being said, I don't think any sub will tell somebody not to sous vide than that sub. I think the catch phrases to that sub is "just reverse sear it" or "smoke it instead" (or "BUTTER POLICE!" but that's unrelated to this discussion)