I used a bone-in chuck roast that was a little over 3 lbs, from a grass-fed, grass-finished Wagyu steer I bought a while back. I let it fully thaw in the fridge, removed it from its vacuum wrap, put it in a foodsaver bag with seasoning, and resealed it. I didn't write in my notes what seasoning I used on this one, but it is typically something like a little olive oil (sometimes rosemary infused), salt, pepper, and a few thyme sprigs. I cooked it for 50 hours at 135F, then removed from the bag and did a quick sear all around with a butane kitchen torch. In the picture above, I'd just cut it off the bone and started slicing. It was delicious and had great texture and tenderness. My wife, who loves her crockpot, agreed with me that this is the way to cook roasts from now on.
Billy