Tip for people using vacuum sealers: Freeze the leftovers first, then vacuum seal them. Depending on the type of sealer you have, sealing before freezing can suck all the juices out of a piece of perfectly cooked meat, rendering it dry and less flavorful when it's thawed and opened later. So.... freeze it first, then seal it. Just don't let the meat sit in the freezer too long before sealing it.
I've been using a vacuum sealer for about 10 years and it has paid for itself many times over, especially with the Costco-sized bags of things like block and shredded cheese, meatballs, burger, chops, ribs and roasts. Also, when I make a meal, I'll frequently make 6-8 servings, even though there's only two of us. I divide the rest into double servings, freeze them and vacuum seal them for later. This works for things like casseroles, meatloaf, spaghetti sauce, chili and many other meals.