Actually, roasts are even easier as there's less chance of overcooking when finishing. Any of the finishing methods you use for small stuff will work for roasts (ie. pan sear, oven sear, grill, torch, etc.). Searing time is about the same as well (about 30 to 60 seconds per side when pan or oven-searing, or about 10 to 15 minutes in a 450F or higher oven). I'd recommend avoiding oven sear with thinner roasts like pork tenderloin to keep from overcooking.
Insulating the pot can be a good idea on long cooks, not so important for short cooks. Eliminating water loss due to evaporation is usually a higher priority for me. Covering the cooking vessel with aluminum foil or plastic wrap eliminates a lot of water loss and also protects your Anova device from steam. Check out some of the forum posts on cooking vessels to see other options.
Finally, I'd recommend keeping a sous vide journal so you can keep track of what works and what doesn't. Good luck.