- Place roast on a large piece of foil for easy clean up. Â Combine salt, basil, rosemary, onion powder, black pepper, oregano, and garlic powder in a small bowl. Â Press the seasonings into all sides of the roast.Â
- Select saute or brown on the pressure cooker. When it says “HOT” add oil. Â
- Add meat and brown each side for about 4 minutes. This process will take 15 – 20 minutes. May need to be done in batches if you’re cooking more than 4 pounds of meat.
- Turn the pressure cooker off.
- Remove beef from the pot and set on a plate. Â
- Pour beef broth into the pot and scrape up the browned bits from the bottom. Â Return beef to the pot.
- Secure the lid and turn pressure release knob to a sealed position. Â Cook at high pressure for 90 minutes.
- When cooking is complete, use a natural release. Â
- Set beef on a cutting board to rest.  Pour drippings from the pot into a fat separator then pour it back into the pot, discarding the fat.  If you don’t have a fat separator, you can skim the top of the liquid with a spoon to remove some of the fat, or just skip this step.
- Combine cornstarch and water in a small cup. Â Using the saute function, bring the drippings to a simmer and whisk vigorously as you pour in the cornstarch slurry. Â
- Continue stirring for 1-2 minutes as it thickens. Â Add a splash of Worcestershire sauce and season with additional salt and pepper if needed. Â If the gravy is too salty, you can adjust by mixing up more cornstarch slurry to dilute it.
- Slice, shred, or chunk the roast and serve with a side of mashed potatoes and gravy.
Freezer Meal Instructions:
- Prepare beef according to step 1.  Cover a sheet pan with non stick foil and place the meat on the pan, making sure meat chunks don’t touch.  Once frozen, place the meat in a freezer safe gallon size ziplock. Label the bag with the recipe, date, and contents.
- When ready to cook, continue with step 2. Â
- Cook at high pressure for 2 hours, proceed with the rest of the above directions.