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Preheat oven to 350F.
Pat down the chuck roast with a paper towel to remove excess moisture. Season both sides with salt and pepper.
Rub the spices (sumac, basil, marjoram, Aleppo pepper, oregano, turmeric, onion powder) evenly on both sides of the roast.
Add the garlic cloves to the pot, pour in the bone broth, and add the cinnamon stick.
Cover the pot and bake for 3.5 hours (1 hour per pound plus an extra hour).
Remove the roast, shred the beef using two forks, and bake for an additional 15-30 minutes at 400F.
To make the pickled red onions, thinly slice the onion and mix with the parsley, sumac, salt, and lemon juice.
Serve the shredded beef with dollops of Greek yogurt or labneh, the pickled onions, and fresh herbs.