Yes and no. Tri-tip is a lean cut of beef and it can become tough if it's overcooked. However, when cooked properly, particularly at a low temperature and for a long duration, it can be very tender and juicy. The slow cooking method breaks down the connective tissue and makes the meat more tender. Marinating the meat before cooking will help to tenderize it, as will searing it at high heat prior to slow cooking. For the best results, cook a tri-tip roast meant for slicing to medium-rare, which is an internal temperature of 130-135°F (54-57°C). If you'd like the meat to be shreddable, see below.