Chuck roast is a well-marbled shoulder cut with plenty of collagen—perfect for sous vide because time turns it from tough to spoon-tender without squeezing out juices. Lower temperatures (around 140°–145°F) give you pink, sliceable roast beef with a steak-like bite after a long hold, while higher temperatures shift it into classic pot roast and shreddable territory. Finish with a hard sear and use the bag juices for gravy, jus, or a sticky glaze. This guide helps you choose the texture target first, then the time that gets you there.