Preheat your sous vide water to 140F
liberally season all sides with salt and pepper then sear all sides in a pan on medium-high heat- about 2-3 minutes per side
Place the roast in a ziplock bag, crush in a garlic clove and the add the bay leaf
Deglaze the pan with the red wine, then add the beef broth and simmer for a couple minutes
Allow the wine and broth to cool below 140F then add it to the bag with the roast.
Press out all the air and sous vide for 24 hours. cover your water as much as possible to minimize loss from condensation. Top up with hot water as needed.
When the roast is done, remove the roast form the bag and carve into thing slices.
Strain the jus from the bag to remove all solids and set aside for dipping