Thanks All for Directions and Discussions Chuck Roast in Sous Vide!

Made chuck roasts sous vide for first time after reading about 12 posts with photos in this sub. The great thing is to see all the variations, the different recipes and results. Even the arguments helped me figure out what to do. See my recipe and method:

Tools and accessories
Anova sous vide device (older Nano, wi-fi only)
12 qt container with lid
Large vacuum seal bags
2 chain mail cast iron scrubbers
Silicone mat and trivets on top of container lid to help insulate and cover the small gap where the device is clamped.
Tall silicone trivets to keep the container off the counter

2 thin boneless chuck roasts 3.5 pounds total
Dry rub with seasoning blend peppers/salt/garlic

Rest roasts uncovered, with dry rub in fridge, 2 hours
Then vacuum seal each in large bags, double sealed

Lay in bottom of sous vide container, each with a chain mail cast iron scrubbers to hold them down. They are placed offset so the top doesn’t set down firmly on the bottom one, for spacing.

36 hours at 140°
Remove roasts from bags and pat dry. The meat had 1 1/2 cups of juices to reserve for gravy.

Place the cooked meat on a rack in the freezer for 45 minutes.
Add more seasoning blend to the roasts.
One is thinner and this one is cooked to medium rare, other is medium.

Sear 2 minutes each side in very hot cast iron skillet on stovetop. Let rest 5 minutes then slice to serve. Voilá!