Preheat your oven to 350°F (175°C). Season the 4-pound chuck roast with salt and black pepper and let it rest for 10 minutes.

In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the roast on both sides for 4–5 minutes, then remove and set aside.

Add the remaining 2 tablespoons of olive oil to the Dutch oven and sauté onion, carrots, celery, and pancetta for 7–8 minutes until tender.

Stir in 2 chopped garlic cloves, cooking for 10–15 seconds until fragrant.

Pour in 2 cups of dry red wine and deglaze the pot, bringing to a boil for 1–2 minutes.

Stir in beef broth, crushed tomatoes, sliced garlic, rosemary, Italian seasoning, and bay leaves. Bring to a simmer.

Cover the Dutch oven and braise in the oven for 2.5 to 3 hours until the meat is fork-tender.

Let the meat rest for 15–20 minutes before slicing, and garnish with fresh parsley.

While the roast is resting, prepare Gorgonzola polenta by mixing chicken broth, half-and-half, polenta, and seasonings. Bake uncovered for 40–45 minutes, folding in crumbled Gorgonzola and butter halfway through.