I picked up a 2 inch thick 2.32 lb. antibiotic and hormone free, etc. choice "Angus Boneless Chuck Roast" on sale tonight intending to use the Anova precision cooker with it. But, that is not a cut of meat I could find in the Food Lab site! Ugh. I don't eat meat so buying a it is a challenge and learning experience. I was hoping to cook it with onions and seasoning for about 2 hours at 130F aiming for medium-rare and then to sear it. How does this sound? Thanks in advance!