Well, in a bag yes, but boil no. Sous vide is kind of related to BBQ in the "low and slow" approach. When doing veggies, you may hit the higher 185F temps, but for meat it is usually in the 140F to 155F depending on how you want it. Even lower if you are after rare or medium rare. Cook times are much longer, based on scientific research available on the net at Douglas Baldwin's website. But almost zero chance of overcooking.
I'm starting to play with it not only as vacuum packed meats, but also sort of poaching or braising, where I add the liquid I want to use into a ziplock bag with the meat and then cooking at the lower sous vide temperatures. Since heat exchange is liquid to liquid the temperatures are whatever I set. And the ziplock with stock or marinade means that the meat's flavor is not lost to a large pot of water.
Another Tandang Overseas - Weber 22.5 OTG/Smokenator 1000/Pizza Kettle - 2 Thermapens - Mabuhay BBQ