Mix the kosher salt, garlic powder, and onion powder in a small bowl. Give your chuck roast a massage worthy of a spa day, coating it evenly with the spice blend. Don’t skimp—you want flavor in every bite.

Place the seasoned roast into a vacuum-seal bag and seal it tight. This is like tucking it in for a cozy 48-hour nap.

Fill your sous vide setup with water and set the temperature to 133°F (56°C) for a perfectly medium-rare roast. Gently drop the sealed roast into the bath, ensuring it’s fully submerged. Now, walk away and let science do its thing for the next 48 hours.

After 48 hours, remove the roast from the water bath and immediately place it into an ice bath for a few minutes. This stops the cooking process and gets it ready for its big searing debut.

Heat a heavy-bottomed skillet (cast iron is your best friend here) over high heat until it’s screaming hot. Add a drizzle of olive oil and carefully place the roast in the skillet. Press it down gently and let it sizzle until a deep, golden-brown crust forms—about 1-2 minutes per side. Pro tip: A steak weight or another skillet on top ensures great contact and an even crust.

Slice your roast against the grain and marvel at the edge-to-edge perfection. Serve with your favorite sides and watch jaws drop at the table.