1 lb Beef Tri-tip or Chuck Roast
½ teaspoon Ground Mustard
½ teaspoon Paprika
½ teaspoon Chili Powder
½ teaspoon Black Pepper
1 tablespoon Olive Oil
1 medium Onion – halved and sliced
16 oz Tomato Sauce
2 tablespoon Honey
1 tablespoon Dijon mustard
2 tablespoon Worcestershire sauce
2 tablespoon Soy Sauce
3 Garlic clove – minced
Combine the first six ingredients and rub on the roast. In a large pan, brown beef in oil on all sides. Transfer to a Instant Pot. Add in onion and the sauce combined.
Cover and cook until meat is tender according to settings on your pot or 6-8 hours in a slow cooker.
Remove roast; cool slightly. Skim fat from reserved juices in the slow cooker. Shred beef with two forks and return to slow cooker to heat up the beef.
Serve wrapped in bread, lettuce wrap, or on rice/noodles.