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- 1 (3 lb.) beef chuck roast
- 3 cartons (32 oz. ea.) beef broth or stock
- 1 1/2 cups red wine
- 1 teaspoon seasoned salt (like McCormicks)
- 2 teaspoons Cajun or Creole seasoning (I'd recommend starting with 1 teaspoon then add a 2nd if you want)
- 1 teaspoon onion powder
- 2 teaspoons black pepper
- salt to taste (there is a lot of salt in the broth and in the seasonings, so taste first!)
- 1 lb. spaghetti noodles, cooked and drained
- 8 hard-boiled eggs, peeled
- 4 green onions, sliced
- Optional: Soy Sauce, Hot Sauce, Worcestershire Sauce, to taste
View Full Recipe at Pots and Pins
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