A great way to use left-overs.
In a large Dutch oven, place beef roast, chopped onions, chopped green chilies, butter, onion soup mix, black pepper and enough water or beef broth to cover roast. Cover Dutch oven tightly.
Bake in a 350 degree oven for 2 to 4 hours and roast is fork tender. Remove roast, cool. Shred meat using 2 forks.
Skim fat from liquid in Dutch oven and discard. Stir shredded beef back into liquid. Add coarsely chopped red pepper strips and simmer beef mixture on top of stove, over medium heat, until liquid has reduced by almost half.
Lightly grease a 9-inch round baking pan.
Flatten biscuits out on a lightly floured surface. Using a rolling pin, roll out rolls to roughly a 10 x 16 rectangle. *The rolls won't be perfectly straight and don't roll to thin or the biscuits will tear.
Spoon cooled and well-drained beef over the biscuit dough. Fold in sides and carefully roll up. Slice into 6 to 8 rounds and place rounds into prepared pan. Press rolls down lightly with fingers to flatten them slightly.
Bake at 350 degrees for 20 to 30 minutes or until rolls are a nice golden brown. Serve with horseradish, horseradish sauce or warmed juice from beef.