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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 and bake for 1 hour per pound, plus an extra hour (3.5 hours for a 2.5lb roast).
Remove from oven, shred the beef using two forks, and bake for 15-30 minutes at 400F.
Make the pickled red onions by thinly slicing the onion and mixing with parsley, sumac, salt, and lemon juice.
Serve the shredded beef with dollops of Greek yogurt or labneh, and the pickled onions on top. Garnish with fresh herbs.