Chuck roast is a bit different with how you can approach it. For slicing, I’ll actually cook to a lower temp and serve as roast beef, so looking at medium rare-medium. But, I’ll usually sous vide the roast first for a 24-48 hours at 140* or so, ice bath and then finish on the charcoal. Turns out very tender, great beefy flavor and has the fire flavor as well.
If I want to pull the beef, I’ll cook it a bit lower in temp as well. If I remember, I usually pull it when it hits an internal temp of 185-190 or so. You can kind of treat these like brisket, cook until probe tender. When tender, pull and wrap to rest a bit then pull it and add some beef broth or whatever you may like.
So, I’d do everything you did in your approach, just pull it sooner and see how that ends up.