Bought a 4 pound Chuck Roast

Yeah throw it In your slow cooker or your le creuset with all the fixins

There are actually several videos that talk about sous vide chuck roast. I did one. Just remember even with sous vide, it won't have a robust beef flavor but it will have an incredible texture....it is still a chuck roast after all.....do it.

Sous vide chuck roast recipe

Smother that motherfricker with a butter roux and a shitload of sliced onions

Yes I did one about 4 weeks ago.

Salt it heavily, like where you can see the salt building up on it on both sides, let it sit for and hour on the counter. Rinse the salt off and pat it dry. Season it with salt, pepper fresh herbs and put it in a sous vide bag seal it and cook it at 135 for 24 hours. When its cooked take it out and drop it in an ice bath for 20 minutes or so. Make some aux jus out of the grav. Preheat skillet or grill and sear the roast for 5-6 minutes on each side.

Mississippi pot roast ...

Ingredients
One 3- to 4-pound boneless beef roast, your choice of cut (see Cook's Note)
1 stick (8 tablespoons) butter
1 package au jus gravy mix
1 package dry ranch dressing mix, such as Hidden Valley
Pepperoncini peppers, number to your liking, and a little juice
Salt and freshly ground pepper, if desired
LINK

Here’s another way to use that chuck.
Smoking it after sous vide. If it has good marbling it is almost as good as brisket.
LINK

I’d either throw it in a crockpot (usually do it with a packet of beefy onion soup and 3/4 cup of water per 2 lb roast) or make it into Vaca Frita.