I am not sure if this is the right place for it, but I have a sort of newbie SV question.
Chefsteps has an article about cooking chuck roast and near the beginning they say this:
What bags should I use?
You also want to make sure you have the right type of bag for this beast. When you are cooking heavy food, or cooking at temperatures above 158 °F / 70 °C, the seams of ziplock-style bags can fail and expose food to the water. In these cases, opt for heavy-duty sous vide bags. In a pinch, you can double-bag with two ziplock-style bags, but sous vide bags are preferable.
The bags they link to are vacuum chamber pouches. It seems like a big leap to advise people to go from ziplocks to a chamber vacuum sealer so I am wondering (perhaps foolishly) if they are suggesting that you use the pouches without sealing them. I suspect not, but maybe I am missing something. I realize a vacuum isn't necessary to cook SV, but is an air-tight seal necessary? Could you just displace most of the air, roll over the top and clip it to the container? I own a basic FoodSaver but I usually cook in ziplock freezer bags so it would be nice to be able to use these for longer and/or high heat cooks.
I tend not to vacuum seal before I SV because I often cook with some sort of liquid and that makes sealing hard, plus I am usually too lazy to get out the FoodSaver for just one bag.
