First time trying a sir Charles. Spectacular!

Long time lurker, first time poster. Took a chuck pot roast and seasoned with salt, pepper, garlic and onion powder. Added to a vacuum bag with thyme and rosemary. 24 hours in the sous vide at 130 degrees. Rested for 20 minutes and seared in a pipping hot cast iron skillet while simultaneously blow torching. Rested for 15 minutes and then got oil and butter smoking hot with the leftover aromatics.

Made a gravy from the bag juices. First, made a roux with butter and flour, added red wine and the bag juices.

Thanks reddit for the inspiration!