The pressure cooked version does the best job at infusing flavor and moisture into the entire roast.
Place roast on a large piece of foil for easy clean up. Combine salt, basil, rosemary, onion powder, black pepper, oregano, and garlic powder in a small bowl.
Select saute or brown on the pressure cooker.
Add meat and brown each side for about 4 minutes. This process will take 15 – 20 minutes.
Remove beef from the pot and set on a plate. Pour beef broth into the pot and scrape up the browned bits from the bottom. Return beef to the pot.
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.
Combine cornstarch and water in a small cup.
Continue stirring for 1-2 minutes as it thickens. Add a splash of Worcestershire sauce and season with additional salt and pepper if needed.
Slice, shred, or chunk the roast and serve with a side of mashed potatoes and gravy.