Belgique, that far from the ideal cut of meat. You lost about a pound of fluids out of 4.5 pounds. That's more than i would expect at 130ᴼF.
Was that a "Seasoned" roast? Meaning that it had been pumped with a brine solution before packaging. You are always going to have increased fluid loss with those roasts.
If you are a persistant cook and want a second attempt, split the roast, if it's that size, in half and cook for about 24 hours.
You might want to cook an Inside Blade or similar solid chuck roast next time. They are not as large, but seem to have better SV outcomes than cuts from the hip of beef. Better flavour too.