Preheat your Sous Vide water bath to 135°F (57°C).

Season the round roast with salt, black pepper, garlic powder, and onion powder.

Place the seasoned roast in a vacuum-sealed bag and add a tablespoon of vegetable oil to the bag.

Vacuum-seal the bag using a vacuum sealer.

Place the bag in the preheated water bath and cook for 24 hours.

Once the cooking time is complete, remove the bag from the water bath and remove the roast from the bag.

Preheat your oven to 500°F (260°C).

Heat a skillet over high heat and add a tablespoon of oil. Sear the roast in the skillet for about 1-2 minutes per side.

Place the seared roast in the preheated oven and roast for an additional 5-7 minutes until the exterior is nicely browned.

Remove the roast from the oven and let it rest for about 10 minutes before slicing and serving.