put some not so tender cheap cuts of meat in a seal bag, along with some Italian dressing. If the meat has been trimmed of unnecessary fat, it'll turn out better.
Hold the sealer up, so the liquid stays at the bottom of the bag, and seal it.
Refrigerate it for as long as you'd like, at least a couple of hours.
Roast, bake , fry, however you would normally cook this cut, and see the difference.
You can freeze leftovers, and just drop the bag into a pot of water, and bring it up to a simmer, open the bag and serve.
I LOVE my sealer, and have many sized vacuum canisters from Tilia co., I make loads of stews and soups (it's cold here)and save them for a lot longer than any other method.
All my dry goods are sealed; they do not spoil, and no bugs in the summer.
Really cool tool.