Ingredients
Beef and Spice Mixture
- 2 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Kosher salt and black pepper (to taste, approx. 2 ½ tsp salt and 1 tsp pepper total for beef seasoning)
- 1 tablespoon vegetable oil
- 1 (2 to 2 ½-pound) beef chuck roast, trimmed of excess fat
- 1 large yellow onion, sliced ¼-inch
- 4 cloves garlic, peeled and smashed
- 2 tablespoons tomato paste
- ¾ cup low-sodium beef broth
Biscuits and Toppings
- 1 full batch Sheetpan Buttermilk Biscuits (or premade biscuits of your choice, about 16 biscuits)
- 10 large eggs
- 8 slices Pepperjack cheese
- ½ white onion, thinly sliced
Instructions
- Prepare Spice Mixture: Combine 2 teaspoons dried oregano, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, and ½ teaspoon black pepper in a small bowl. Set aside.
- Season and Sear Beef: Trim excess fat and sinew from the chuck roast. Generously season with 1½ teaspoons kosher salt and freshly cracked black pepper on all sides. Heat 1 tablespoon vegetable oil in a large heavy-duty Dutch oven over medium-high heat until shimmering. Add the roast and sear each side until deeply browned, about 5–7 minutes per side. Transfer to a plate.
- Sauté Onions: Reduce heat to medium-low, add the sliced large onion to the Dutch oven, season lightly with salt, and cook while stirring frequently to deglaze the pan. Cook until softened, about 5 minutes.
- Add Garlic, Tomato Paste, and Spices: Stir in smashed garlic cloves and tomato paste; cook for 2 minutes. Then add the prepared spice mixture and cook for an additional 30 seconds.
- Add Broth and Thicken Sauce: Pour in ¾ cup beef broth. Cook the mixture until it thickens and bubbles, about 1–2 minutes.
- Oven Braise the Beef: Nestle the browned roast and accumulated juices into the Dutch oven. Spoon some onions, garlic, and sauce over the top. Cover with the lid and transfer the Dutch oven to the oven preheated to 300°F (149ºC). Cook until the beef is tender and shreds easily with a fork, approximately 3 to 3½ hours.
- Shred Beef: Remove the Dutch oven and shred the meat directly in the pot using two forks. Cover to keep warm until ready to assemble sandwiches.
- Alternatively Use Slow Cooker: To use a slow cooker, follow steps 2–4 as above to sear beef and sauté onion mixture. Transfer the seared roast to a 5–6 quart slow cooker insert. Pour the sautéed garlic, onions, tomato paste, spices, and broth over the roast. Cover and cook on high for 4–5 hours or low for 8 hours until beef is fork-tender. Shred directly in the slow cooker.
- Bake Biscuits: Prepare and bake buttermilk biscuits according to your recipe or package instructions. Set aside to cool slightly.
- Cook Scrambled Eggs: Beat 10 eggs in a medium bowl and season with salt and pepper. Lightly grease a nonstick skillet with butter and heat over medium for 1 minute. Add eggs and cook, gently scraping with a rubber spatula, until softly set but fully cooked.
- Assemble Sandwiches: Split each biscuit in half. Spoon shredded beef onto the bottom half, top with half a slice of Pepperjack cheese, two slices of thinly sliced white onion, and a scoop of scrambled eggs. Place the top half of the biscuit over the filling and press gently to secure. Repeat with remaining ingredients.
- Serve: Serve sandwiches immediately or wrap individually in foil to keep warm for transport.
Notes
- For best flavor, prepare the shredded beef a day ahead to allow the spices to fully penetrate the meat.
- Use low-sodium beef broth to better control salt levels in the dish.
- If premade biscuits are used, warm them slightly before assembling for the best texture.
- Customize cheese choice based on preference; Pepperjack adds a mild spicy kick but cheddar or Monterey Jack also work well.
- Leftover sandwiches can be refrigerated and reheated wrapped in foil at 350°F for 15 minutes.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Breakfast
- Method: Slow Cooking
- Cuisine: American
