Preheat your oven to 350°F (175°C). Season your chuck roast generously with salt and pepper, then heat a tablespoon of olive oil in a Dutch oven over medium-high heat. Sear the roast for about 4-5 minutes on each side until it develops a rich, brown crust.

Remove the roast and set it aside. Add chopped onion, diced carrots, celery, and pancetta to the Dutch oven. Sauté the mixture for 7-8 minutes until the vegetables soften and the pancetta begins to brown.

Stir in the chopped garlic and cook for an additional minute. Pour in about a cup of dry red wine, scraping the bottom of the pot to release flavorful brown bits. Let it boil for 1-2 minutes until the wine reduces slightly.

Return the seared chuck roast to the pot and pour in beef broth and crushed tomatoes. Add fresh rosemary, Italian seasoning, and bay leaves, ensuring the roast is mostly submerged in the liquid.

Cover the pot with a lid and aluminum foil. Place in the preheated oven and let it braise for 2.5 to 3 hours. Check for doneness; the roast should be fork-tender.

Prepare the creamy Gorgonzola polenta by mixing chicken broth, half-and-half, quick-cooking polenta, and a pinch of salt in a baking dish. Place this dish in the oven alongside the roast for the last 40-45 minutes.

During the final 10-15 minutes of cooking, stir in crumbled Gorgonzola cheese and a tablespoon of butter into the polenta for a creamy texture.

Once the roast is tender, remove from the oven and let it rest. Slice or shred the meat, then serve over the creamy polenta. Garnish with freshly chopped parsley.