Season the beef chuck roast generously with salt and pepper. In a large, heavy-bottomed pot, heat olive oil over medium-high heat. Sear the roast for about 4-5 minutes on each side until browned. Remove roast from pot and set aside.

Add chopped onion, minced garlic, diced carrots, and diced celery to the pot. Cook over medium heat for about 5-7 minutes until softened and fragrant.

Pour in red wine and let it simmer for about 2-3 minutes, scraping up browned bits. Allow wine to reduce slightly.

Stir in crushed tomatoes, dried rosemary, dried thyme, and chicken or beef broth. Return seared beef roast to pot.

Cover pot with lid and reduce heat to low. Simmer gently for 2-3 hours until meat is fork-tender.

While roast simmers, cook the polenta according to package instructions. Stir in Gorgonzola cheese and butter until creamy.

Once pot roast is ready, remove from pot and let rest. Slice or shred beef and serve with creamy polenta.