Season the chuck roast with salt, about 1% by weight
Bag the chuck with the rosemary
Vacuum seal the chuck and cook it at 131F for 36 hours
Remove the chuck roast from the bag and reserve the jus.
Dry the roast well. Season with your favorite rub (remember we salted it earlier)
Sear over medium-high heat to get a nice crust
After searing, set the roast aside and lower your heat to toast the bread.
Once the pan has cooled a bit, add the garlic better to the pan.
Once it's almost melted, add the bread. Toast on each side to your desired toastiness.
Meanwhile, taste the jus from the bag and season as needed with more of the rub.
Slice the meat to your desired thickness (we like it thin)
Once the bread is almost finished toasting, add the sliced meat and cheese.
Cover or use a torch to help the cheese melt
Once melted, add the top bread, slice and serve with the prepared jus.
