Marinate the chuck roast with 2 tsp of Creole seasoning and 1 Tbsp of soy sauce for at least 30 minutes.
Heat 2 Tbsp of cooking oil in a large pot over medium-high heat and brown the marinated chuck roast for about 5 minutes.
Combine the beef broth, 1 Tbsp Creole seasoning, 1 Tbsp soy sauce, 1 Tbsp Worcestershire sauce, onion powder, garlic powder, oregano, thyme, paprika, cayenne, and black pepper into the pot. Bring to a boil.
Reduce heat, cover, and simmer for 1 hour.
Cook the spaghetti noodles according to package instructions until al dente.
Sauté the shrimp in another pan with 1 tsp of Creole seasoning and 1 tsp of soy sauce until cooked.
Scramble the eggs until fully cooked.
Toss the cooked spaghetti with the beef mixture, then gently fold in the shrimp and scrambled eggs.