Preheat your oven to 350F.

Start with 2.5lbs of beef chuck roast and add it to an oven safe dish. You'll want one with a lid so you can cover it for the first portion. If you dont have one, cover with tin foil.

Season both sides of chuck roast with salt & fresh pepper. Season each side with ½tbsp smoked paprika, ½ tbsp onion powder, ½ tbsp oregano, and ½ tsp cumin. Rub it in well.

Pour in 12-16oz of beef broth, add 6-8 whole cloves garlic, 1 red or yellow onion quartered, and 2 sprigs of fresh oregano for some flavor.

Cover, then pop it in the oven at 350F for 2.5 to 3 hours. If yours is more than 2.5lb aim for about an hour per pound + 30 mins. So if its 3 lbs, 3.5 hrs, etc.

After 3 hrs, remove the chuck roast from the oven, shred using two forks, mix well with the drippings, then put back in the oven at 375F for 45 mins to 1 hour. Shred again when you remove from the oven. You can taste and adjust this at this point.

To make the cucumber feta yogurt sauce, in a small food processor add 3 heaping tablespoons yogurt, 1 oz feta cheese, 2 small garlic coves, 1 handful mint, a pinch of salt and pepper. Give it a taste and adjust as you'd like, then fold in ½ to 1 finely diced or shredded Persian cucumber.

Plate this up however way you want! I used cauli rice (Kaizen lowcarb rice would be amazing here, too!), added the beef, added the sauce, and added cucumber, tomato, fresh mint, and topped it all with sumac.