Todd and Margo Chester 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
>
> 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!
>

I would say your problem is definitely operator error in using both the
incorrect cooking time as well as the wrong pressure cooking method and
release. It sounds odd, but even when meat is cooked in a broth, it
can become dried out, tough and stringy if it is *overcooked* in a
pressure cooker. When meat is overcooked, the muscle fibers shorten in
both length and width and eventually squeeze out all the fat and juices
they normally hold. Another factor the contributes to dry, tough meats
is using the incorrect method to depressurize the cooker. The rule of
thumb is to use the Natural Release Method for most cuts of meat,
especially larger cuts like a roast, to allow the meat to finish
cooking and complete the process.

Example: the pressure cooking time for a 3lb rolled roast is just 30
minutes using the Natural Release Method to finish.