Preheat your oven to 350°F (175°C). Season your chuck roast generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat and sear the roast for 4-5 minutes on each side until browned.

Remove the roast and set aside. In the same Dutch oven, add more olive oil if needed, then sauté onion, carrots, celery, and pancetta for 7-8 minutes until softened.

Stir in chopped garlic and cook for about 1 minute. Pour in dry red wine to deglaze the pot, scraping up brown bits. Bring to a gentle boil for 1-2 minutes.

Return the chuck roast to the pot, adding beef broth, crushed tomatoes, garlic, rosemary, Italian seasoning, and bay leaves. Ensure the roast is submerged.

Cover tightly with aluminum foil and a lid. Braise in the oven for 2.5 to 3 hours until fork-tender.

While the roast is braising, prepare the Gorgonzola polenta. Combine chicken broth, half-and-half, polenta, and seasonings in a baking dish, then place it in the oven with the roast during the last 40-45 minutes.

During the last 10-15 minutes, stir in crumbled Gorgonzola and butter to the polenta, ensuring a smooth texture.

Once everything is ready, slice or shred the roast and serve over the creamy Gorgonzola polenta. Garnish with parsley.