Preheat your oven to 350°F (175°C). In a large oven-safe pot, combine diced beef chuck roast, chopped onion, and minced garlic. Sear the meat over medium-high heat for 5-7 minutes until browned.

Pour in the beef broth to cover the meat, sprinkle in dried oregano, a pinch of cinnamon, salt, and pepper. Stir well and simmer for around 10 minutes.

Stir in the orzo pasta, cover the pot with a lid or foil, and transfer to the oven. Bake for 30-35 minutes until the orzo is tender and has absorbed the broth.

Remove the pot from the oven, stir gently to combine, and check seasoning. Garnish with parsley and feta cheese while warm.

Serve the Beef Giouvetsi onto warm plates, and enjoy with a side salad or warm crusty bread.