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Preheat oven to 350°F.
Place your beef chuck roast in an oven-safe pot that has a lid (like a Dutch oven). Season both sides with salt, fresh pepper, smoked paprika, onion powder, oregano, and cumin. Rub it in well.
Pour in the beef broth. Add 6-8 cloves garlic, red onion, and 2 sprigs of fresh oregano.
Cover, then place your chuck roast in the oven for 2.5 to 3 hours. If your roast is more than 2.5 pounds, aim for about an hour per pound + 30 minutes. So if it's 3 pounds, it will take about 3.5 hours.
After 3 hours, remove the beef roast from the oven. Shred it using two forks, mixing it well with the drippings. Then put it back in the oven at 375°F for 45 mins to 1 hour. Remove from the oven and shred it again.
In a small food processor, add the yogurt, feta cheese, 2 small garlic cloves, mint, and a pinch of salt and pepper. Give it a taste and adjust as you’d like.
Now it's time to dig in! Plate this up however you prefer. I used cauli rice, then added the beef, sauce, cucumber, tomato, fresh mint, and topped it off with sumac. Enjoy!