If it's going to be a long enough cook, I start it before I leave the house. Possibly even earlier. For instance, last night I filled my stock pot with hot tap water, put the Anova in it and set the temp to 165°F, pulled a few lbs of vac-packed beef shanks out of the freezer, dropped them in the bath and went to bed. About 15 minutes later I heard the Anova beep, indicating the water had reached 165°F.
Some time tomorrow night I'll pull the shanks out, give them a quick browning, strip the meat off in small chunks and toss it in a crock pot with root veggies, herbs, spices and beef stock. Then when my son and I return from hunting Saturday morning, and we're cold and wet, there will be a pot full of delicious beef stew waiting for us.