After 24 hours of cook time, take the chuck roast out of the sous vide bath. If you aren’t going to eat it right away, plunge it into an ice bath and you refrigerate it up to a week. If you are going to eat it now (how can you resist?), cut or open the ziploc bag slightly and pour the liquid into a large saucepan, along with the other half of the marinade you saved prior to cooking. Pour in the red wine and bring it to a simmer over medium high heat, stirring occasionally. Reduce it down by at least half.