1. Set the Sous Vide Precision Cooker to 136°F (58°C) and fill the sous vide container or a big saucepan halfway with water.
2. Rub 1 tablespoon of olive oil on all sides of the roast to season it.
3. Combine garlic powder, chopped rosemary, sugar, salt, and pepper in a small mixing bowl.
4. The seasoning combination should be applied to all sides of the roast.
5. Vacuum-seal the Roast: Use the “water displacement” technique to vacuum-seal the bag, sealing all but one corner. Slowly lower it into the water bath, making sure the water covers everything below the zip-line. The rest of the bag should then be sealed.
6. Sous Vide Cook the Roast: Cook the chuck roast for 24 hours in a warm water bath. Arrange the bag in the water so that the meat is completely submerged. If you’re using a zip-lock bag, be sure the seam isn’t submerged.
7. Cover with many layers of aluminum foil to prevent water from evaporating.
8. Remove the bag from the water bath when the timer goes off. We’ll need the liquids in the bag to make the gravy, so don’t throw them out.
9. Sear the Roast: Remove the roast from the bag. Using paper towels, thoroughly dry the surface. 1 tablespoon olive oil, heated in a skillet on medium-high. When the pan is hot, add the roast. Cook for about 1 minute on each side, or until beautifully browned. Remove the pan from the heat as soon as possible.

Making the Gravy

1. Combine cornstarch and water in a small mixing dish.
2. Pour the juices and browned drippings into a skillet set over medium-high heat on the stove. Add the cornstarch mixture and stir with a wire whisk once it’s bubbling. Cook, stirring occasionally, for about 5 minutes, or until the gravy has thickened. Season with salt and pepper as needed.
3. Using a sharp carving knife, slice the roast against the grain (the slices should be about 1/2-inch to 3/4-inch thick). Serve with gravy on the side.