I have a 3lb, well marbled beef chuck roast that I am envisioning turning into Boeuf Bouguignon. I want to make it as hands off and fool-proof as possible so I have been playing with the idea of cooking the beef sous vide and then adding it to the wine/broth mixture with mushrooms and carrots, ect. Can anyone help me with the logistics of putting this recipe together. I am trying to impress a date with low expectations (last meal I cooked for him I lit underneath the BBQ on fire and made seriously smoky salmon by accident) so I would like to be able to make things ahead of time and look like a superstar when he's around. Any help is greatly appreciated!! Also, what to serve with it would be helpful.