Season the beef with salt and pepper and let it sit, uncovered, in the fridge overnight.
Heat a sous vide water bath to 133F degrees.
Place the beef in a vacuum seal bag (or zip lock freezer bag if you are using the water displacement method) with the remaining ingredients and seal.
Cook in the sous vide water bath for 36 hours.
Remove and place in an ice bath for 10 minutes.
Remove from bag and reserve the bag juice to use as an au jus.
Use a sharp knife to thinly slice the roast beef and serve on sandwiches or alone.
Use a chuck roast that has an even amount of marbling throughout. You don't want too much marbling or your roast beef will be fatty, but you want enough fat to give the roast beef amazing flavor.
Once you pull your roast beef out of the sous vide machine, putting it in the ice bath cools it down rapidly so it is easier to slice.
While chuck roast is my favorite cut to use for this recipe, you can use other cuts as well, but the results will be slightly different. Some good options include ribeye roast, filet mignon, or strip loin roast.