Abe wrote:
>> 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?
> Can't be done. It's just the wrong cut of meat.
>

Okay then, it isn't me. (I thought I just stunk as a cook!)
It is 1 hr and 45 min on high pressure for some awesome
taco meat!

Thank you all for the help!

-T