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Season the chuck roast with salt and pepper and your choice of seasonings.
Place the roast in a sous vide cooking bag or a ziploc bag.
Remove any extra air from the bag and seal tightly.
Sous vide at 138 degrees for about 24 hours.
When the sous vide time is up, in a large heavy pan such as cast iron, melt the butter and add the rosemary.
Bring the heat to medium high, the butter should be sizzling but not burning.
Sear the roast on all sides in the rosemary butter.
Place the roast on a cutting board and allow it to rest for a few minutes.