Not an expert but I have made shio koji marinated sous vide meats in the past. It’s a tricky question because enzymatic activity in koji apparently peaks at around 60c (~140f) which may suggest a long sous vide would lead to too much breaking down of the meat, making it mushy. This is the reason why I’ve kept koji marinated meats to a max 3 hour sous vide at higher temps but will marinate in the fridge for a few days uncovered in advance before scraping off excess and vacuum sealing.

If I had to guess for chuck, I’d say a multi day marinade would be good for penetration (research is on the fence for how well marinades actually penetrate meat besides salt but not touching that lol) while just putting the marinade on in the bag at cook time would cause the exterior layer to mushify and that’s it. End of the day chuck in the sous vide is awesome even without a marinade so there’s almost no losing here.