Step 1

Place the chunks of roast on a large piece of foil for easy cleanup.  Combine salt, basil, rosemary, onion powder, oregano, garlic powder, and black pepper in a small bowl.  Sprinkle the seasonings over the meat and press the seasonings into all sides of the roast.  If there are any leftover seasonings that won’t stick to the roast, do not discard them, just leave them on the foil (they will be added into the pot in step 6).

Step 2

Select saute or brown on the pressure cooker.  When it says “HOT” add oil.

Step 3

Add meat and brown at least 2 sides of each chunk, about 4 minutes per side.

Step 4

Turn the pressure cooker off.

Step 5

Remove beef from the pot and set on a plate.

Step 6

Pour 2 cups of beef broth, Worcestershire sauce, tomato sauce, and any remaining seasonings into the pot and scrape up the browned bits from the bottom.  Return beef to the pot.

Step 7

Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 90 minutes.

Step 8

When cooking is complete, unplug the pressure cooker and use a full natural release.  May release pressure after 10 minutes if needed, but the meat will be more tender if you wait.

Step 9

Set beef on a cutting board to rest.

Step 10

Optional for a less greasy stew:  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.

Step 11

Add carrots, potatoes, and pearl onions to the pot.  Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 4 minutes.

Step 12

While the vegetables cook, shred or cut the meat into bite-size pieces. Set aside.

Step 13

When cooking is complete, quick release the pressure.

Step 14

Combine cornstarch and water in a small cup.  Using the saute function, bring the stew to a simmer and whisk vigorously as you pour in the cornstarch slurry.

Step 15

Continue stirring for 1-2 minutes as it thickens.  Unplug the pressure cooker.

Step 16

Stir shredded meat and peas into the pot and add 1 – 2 cups of beef broth, until the soup is the desired consistency.

Step 17

Taste and season with extra salt and pepper, if needed.