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Preheat oven to 325°F
In a medium bowl, whisk together beef broth, honey, minced garlic, sumac, turmeric, cumin, coriander, salt, Aleppo pepper, and lemon juice to make the marinade
Pat dry the chuck roast and season both sides with salt and pepper
Place chuck roast in a dutch oven and pour marinade on top
Cover and place in the oven for 3 ½ to 4 hours
At the 3 ½ hour mark, pull the meat apart using two forks
If meat is not easily shredding, return to oven for 30 minutes more
Once ready, remove from oven, shred the meat and toss with the juices
Optional: place meat back in oven under broiler for 3-4 minutes for crispy bits
To make sumac onions: slice red onion, add to bowl and toss with sumac, red wine vinegar, and salt
To make vermicelli rice: melt butter in a saucepan over medium heat
Add crushed vermicelli noodles and stir until brown (watch carefully to avoid burning)
Add basmati rice, water, and salt to the pan and stir well
Cover, turn heat to low, and cook for 18-20 minutes
Remove cover, fluff rice, and serve