We used flap steak instead of chuck roast (as we had flap steak on hand), so just cooked it in the Dutch oven and let it render down there. The coconut added at the end was cut a bit coarser than most I've seen, but I like the texture it adds to be in bigger pieces, too.

The flavor and texture of the meat were nearly perfect--I do think it needed to caramelize a bit more in the fat, though, once all the liquid cooked off.

Going to make another batch of pho today; last time, I sous vide cooked both the beef cuts, but then braised the roast in the pho for a long time. That made it a bit chewier than it probably should have been, honestly. This time, we'll sous vide the beef and serve it with the broth separately, as I've got the oxtail and the beef bones to make the broth without the need for rendering down the roast.