Sous vide chuck roast or chuck steaks?
That's the first thing I did with my Anova circulator.



It turns chuck into ribeye! (so to speak) Notice no grey border? And the perfect medium rare?!

I don't know about sous-vide cooking chuck as a roast (although I do have a recipe), because I haven't done it (yet). It turned out so great as a steak that I'll probably do at least one more as steaks before I do a roast. I live alone so I'd rather have 5 steaks vacuum packed in the freezer than 1 beautifully cooked roast.

That is chuck, circulated for 60 hours (no joke, although I did one for 36 hours that was almost as good) at 131F. The long time is necessary to break down all of that delicious connective tissue.

Then I seared in a NASA hot cast iron skillet.

It was so good! I sprinkled with salt and pepper just before I seared, that was all the seasoning I used. Great steak for the price of hamburger :)

Good luck! Enjoy!