Preheat your oven to 325°F (160°C).

In a small bowl, combine allspice, sumac, turmeric, coriander, cumin, black pepper, and salt. Rub this spice mixture generously over the surface of the roast, pressing it into the meat for maximum flavor. Don’t forget the edges—you want every bite to be seasoned perfectly.

Add the onions , cut into thin wings.

Add the minced garlic. Move them around the roast as much as you can. Alternatively, you can wait until the roast is browned before removing it, then sautéing the garlic and onions separately.

Next, add the cardamom pods, bay leaves, and cinnamon sticks. Stir everything together, allowing the spices to bloom and release their aromatic oils.

Pour in 1 cup of beef broth and use a wooden spoon to scrape up the browned bits from the bottom of the pot. This deglazing step ensures all those savory flavors become part of the braising liquid.

Add the 1 and 1/2 cups of water to the pot, bringing the liquid to a gentle simmer.

At this point, if you removed the chuck, return it to the pot. The liquid should come about halfway up the sides of the roast—add a little more broth or water if needed.

After hours of slow cooking, the roast will be fork-tender and infused with the warm, earthy spices. Remove the pot from the oven and carefully transfer the roast to a cutting board. Tent it with foil to keep it warm while you prepare the sauce.

Strain the braising liquid into a saucepan, discarding the solids. Simmer the liquid over medium heat until slightly thickened and concentrated. Taste and adjust the seasoning with additional salt or pepper if needed. Personally, because I served it with Ruz Bi Shiriyeh, I kept the liquid as is and didn't turn it into a sauce.