I hit this problem the other day, after I had a trial and error episode with carrots and potatoes earlier in the week I learned that the veggies should have been at 87DEGC for about 50mins. As a new user to sous Vide and the Anova I had success with pork, then chicken and was about to try my first rump steak and wanted the meal to be all perfect.
I did the veggies at 87DEGC for 50mins, cooled them and then put in the fridge - only seasoning I used was salt, black pepper and a knob of butter for the carrots, salt and black pepper plus some lazy garlic for the potatoes.
Later I put the rump steak in for 2hours at 60DEGC (I like mine medium) in the last half an hour before the steak finished I popped the potatoes and carrots back in. Everything tunred out great and the veggies perfect, also best rump steak I have ever had, just pre-seasoned with black pepper, salt and a tablespoon of virgin olive oil in the bag before dooking. Then quick sear 90 secs a side, add a few tiger prawns and lovely surf and turf.