sous vide boneless blade roast (is this same as chuck roast?)

Canugghead

light S&P only, in DIY SV bath @132 for 24 hours, brushed with butter and coated with Cluck and Squeal Beef Specific, then seared 30 seconds each side on Lodge CI grill.  perfect medium rare, more flavourful than prime rib IMHO, not tough but next time I'll try 30 or 36 hours.

edit: damn, looking at the picture, just realised I should have sliced it against the grain ;((

SGH

Yes they are the same. Depending on where you are from they can be called by different names.
Top blade roast
Top chuck roast
Blade roast
Chuck roast
First cut roast
There are other names as well depending on location. They all come from the same primal. Hope this helps.

Canugghead

Thank you!

SGH

You are more than welcome my friend.