Tri-Tip is best cooked over high heat—grilled, seared, or roasted—then finished to medium-rare or medium for the most tender results. Always slice against the grain!

Low and slow is the name of the game. Roasts are best cooked in the oven, slow cooker, or Instant Pot to break down the connective tissue and bring out juicy, tender flavor.

Use a meat thermometer! For a classic pot roast, aim for 190–205°F internal temp for that fall-apart texture. For medium-rare (like with prime rib), pull it at 130–135°F and let it rest.

Searing isn’t required, but it adds a deep, caramelized crust and locks in flavor. We recommend a quick sear on all sides before slow roasting or pressure cooking.

It depends on the cut and weight, but as a rule of thumb:

• 3–4 lb roast = 6–8 servings
• 5–6 lb roast = 10+ servings
  

Yes—especially in the Instant Pot or slow cooker. Just add extra cooking time (about 50% more), and ensure the roast reaches a safe internal temp.