I've found it to be pretty foolproof, although I think Sous Vide for steaks is very overrated. The reverse sear method in the oven and on the stove requires less prep and gets the same result.
Like you said, carrots are great sous vide. I think it's a great way to cook chicken and fish, and just batch cooking/weekly meal prep. A little more effort than a crock pot, but still very much has that set it and forget it convenience -- plus crock pots turn everything into mush and are basically "pot roast" machines. Hate em'.
The method below with chicken thighs is
It's a total niche item for sure; I wouldn't recommend investing in sous vide tools unless you really geek out in the kitchen.
Sous vide chicken thighs