Whole roasts are where sous vide shines: you can take a prime rib, strip loin, or tri-tip to a perfect edge-to-edge pink without babysitting an oven. The bath gently brings the center to target temperature, giving you uniform doneness and predictable carving slices for a crowd. After the cook, chill briefly, then blast the exterior in a very hot oven or on the grill to build a crust while keeping the inside exactly where you want it. Use this guide to choose a doneness window and the hold time that fits your schedule.