Preheat your oven to 350°F (175°C).

Generously season the chuck roast with salt and pepper on all sides.

In a large Dutch oven, heat a drizzle of olive oil over medium-high heat. Sear the chuck roast for about 4-5 minutes on each side until golden-brown. Remove from pot.

In the same pot, add more olive oil if needed, and sauté diced onion, carrots, celery, and chopped pancetta for 7-8 minutes.

Stir in minced garlic and cook for an additional 10-15 seconds until fragrant.

Pour in the dry red wine and bring to a gentle boil for 1-2 minutes. Return the roast and add beef broth, crushed tomatoes, rosemary, Italian seasoning, and bay leaves. Stir and bring to a simmer.

Cover the pot tightly and transfer it to the preheated oven for 2.5 to 3 hours, checking occasionally for liquid.

Prepare the Gorgonzola polenta: In a greased casserole dish, combine chicken broth, half-and-half, polenta, and seasoning. Bake for 40-45 minutes, stirring halfway through.

About 10-15 minutes before the polenta is finished, stir in crumbled Gorgonzola cheese and butter.

Serve the roast over the polenta and garnish with freshly chopped parsley.