Sous vide versus a $14 crockpot for my station's braised beef

Honestly I ran a side-by-side last Tuesday for our Sunday special. Sous vide at 135 for 20 hours gave me that perfect pink edge but the crockpot, with the same chuck and seasoning, broke down collagen way better after 10 hours on low. The texture beat everything and it cost a fraction of the setup. The older line cook, Dave, walked by and said 'that cheap thing out-cooked your fancy toy again.' Has anyone else ditched the expensive gear for a slow cooker on a busy prep day?

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