I have 2 sous vide cookers. I've had the Sous Vide Supreme for about three years and recently added an Anova Circulater to my kitchen. I cook in them a lot. I find them to work especially well with proteins. So although I still have much to learn, I do have some experience with sous vide.
Sous vide has been used commercially much longer than it has been in home kitchens. There are a number of commercial products that use the process. I don't know if the 'roast' round is one of them, but it wouldn't surprise me.
Beef cooked to 135 would still be pink. The difference is that it would be evenly pink from edge to edge. The brown on the outside has to be added before or after the Sous vide process. It can be seared in a skillet, a broiler, with a blowtorch, on a grill, etc. It can even be done with artificial color!!!!!!!!!
135 is still technically mid rare, in my estimation more in the mid side than the rare side, but still mid rare and pink. Longer time will not raise the temp and it will still be pink at that temp. It will lose the pink at 145-150 - or at least most of the pink. Sous vide meats do not need a rest period, so neither the temp nor the color will increase by resting.
If you leave it in the water bath for too long, it will not increase in temp or get 'browner'. It can however, get too soft - even mushy. If you cut it thinly one might interpret the softness as tenderness, but that's subject to opinion. In general, an hour per inch of thickness is the guideline for proper texture. However, taking a normally tough cut of meat and leaving it in the Sous vide for a lot longer than recommended may give you a more tender roast. You can usually go up to about two times the guidelines before you get too much degradation in texture.