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Preheat oven to 350°F.
Pat the chuck roast dry with a paper towel and season both sides with salt and pepper.
Rub the spices (sumac, Aleppo pepper, basil, marjoram, 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 1 hour per pound of roast, plus an additional hour (e.g., 3.5 hours for a 2.5 lb roast, 4 hours for a 3 lb roast).
Remove the roast from the oven, shred the beef using two forks, and return it to the oven uncovered for 15-30 minutes at 400°F.
To make the pickled onions, thinly slice the red onion and mix it with the chopped parsley, sumac, a pinch of salt, and lemon juice. Let it sit for 15-20 minutes.
Serve the shredded beef with dollops of Greek yogurt or labneh and the pickled onions on top. Garnish with fresh herbs.