Sous vide cooking isn’t really as fancy or as complicated as it might first appear. It’s a really good way to get a reliable, consistent finish on a piece of meat. Once you’ve tried a beef roast cooked like this, you won’t want to go back.
With a regular oven roast you need to rest the meat for a while before serving in order to allow the proteins to relax, and to let the temperature gradient even out. That isn’t necessary with sous vide, since everything’s already at the same temperature by the time it comes out of the water bath.