I would rather cook a roast over a steak. Depending on what kind of roast it is changes what ill do with it.
I never buy steaks.
I only buy old discounted beef. Obviously if oxidized ill pass but old beef is best.
The best way to make stew beef is to sear then braise it whole (230F). Refrigerate it, cube cut it next day and use drippings for stew or soup base (congealed fat is easier to remove). Add the cold meat into liquid last step which drops temp and stops the cooking process allowing veggies to be al dente.
If you can not produce a soup that tastes better than salted dirty dish water consider learning about a french word called "fond" and picking up some enameled cast iron.