Hi All,

I purchase a 50 lb beef pack from a local rancher.
The meat is on the leaner side, as he does not use
hormones or antibiotics to fatten his cows. He
also hangs the meat.

I do not have access to an oven, but I do have access to
a very nice pressure cooker.

Problem: I love all the roasts, except one: the sirloin
tip roast -- the one with the strings all around it. No
matter what I try, it keeps coming out D-R-Y. Lots of
juice, but the meant is D-R-Y. I usually resort to cooking
it till it falls apart and then use it for taco filling
(which, by the way, it a magnificent treat!)

Well, I figure I don't know what I am doing, so I also
figured it is time to ask for help. How do I cook a Sirloin
Tip in a pressure cooker and have it come out moist?

Many thanks,
-T