Thanks for the responses!
For better or worse, I got a little creative because that's what I do. Sometimes it works out.
I covered a chuck roast with kosher salt for several hours, patted it dry, and seared it. It was smeared with a paste (rosemary, thyme, sage, onion powder, paprika, crushed garlic, better than bullion, worstecire, and olive oil) then vacuum sealed in one of those bags-on-a-roll and placed in the bath @ 130.
My plan is to dry and let it cool for half an hour and sear it again and hope it's good