Place chuck roast in bag with worchestershire, balsalmic, and garlic. Sous vide 24 hours @ 127f.
Get your cast iron hot. Sear roast with salt, pepper, and cayanne, both sides. Flambé with Scotch (I used 12 year Cragganmore speyside single malt), both sides.
Remove beef and pour juices into pan. Reduce thoroughly. Place beef back in pan to coat. Remove to plate and separate any remaining reduction from any remaining fat; pour reduction over beef.