I guess it depends on which cut it is. Do you know which part it’s from? If it’s a very lean one, I don’t know how much it would help. I think sous vide works pretty well for leaner cuts though.
Have you got a pressure cooker or multicooker? Could try making something like Taiwanese Beef Noodle soup. I guess you don’t need a pressure cooker but it makes it much quicker and less simmering to make it tender.