In a small bowl, combine salt, pepper, and garlic powder to create a flavorful seasoning mix. Sprinkle the seasoning evenly over the entire surface of the Chuck Roast, ensuring it is well-coated on all sides.

Place the seasoned Chuck Roast with rosemary into a sous vide bag or a large Ziplock bag. Use the water displacement method or a vacuum sealer to remove the air from the plastic bag.

Set up your sous vide machine and preheat the water bath to your preferred doneness.

Submerge the vacuum bag in the preheated sous vide bath and cook the Chuck Roast for a minimum of 24 hours. A long cooking time will result in a more tender roast. I like to place a plate or bowl on top of the bag to keep it from floating during the cooking process.

After it is done cooking, carefully remove the bag from the water bath and take the roast out of the bag. You can discard or use the liquid in the bag to make a delicious pan sauce or au jus. I like to add a little beef broth to the au jus and thicken it with flour or cornstarch and whisk it to get rid of any lumps.

Pat the roast dry with paper towels to remove any excess moisture.

Heat a cast iron skillet over medium-high heat and add 1-2 tablespoons of oil (such as canola or vegetable oil). Give the roast a good sear in the hot skillet on each side for 1-2 minutes or until a golden brown crust forms. Keep an eye on the roast to avoid overcooking.

Transfer the seared sous vide pot roast to a cutting board and allow it to rest for 5-10 minutes before slicing it against the grain.

Serve the succulent slices with your favorite side dishes, such as mashed potatoes, green beans, roasted vegetables, or a side salad.