Preheat your oven to 350°F (175°C). Season the chuck roast generously with salt and black pepper.

In a Dutch oven, heat olive oil over medium-high heat. Brown the roast on each side for 4-5 minutes.

In the same pot, sauté chopped onion, diced carrots, diced celery, and pancetta for 7-8 minutes.

Stir in 2 chopped garlic cloves, then add a splash of dry red wine and deglaze the pot.

Return the roast to the pot and add beef broth, crushed tomatoes, sliced garlic, rosemary, Italian seasoning, and bay leaves. Simmer gently.

Cover tightly with foil and roast for 2.5 to 3 hours, until the beef is fork-tender.

For the polenta, combine chicken broth, half-and-half, polenta, salt, and pepper in a casserole dish. Bake alongside the roast for the last 40-45 minutes.

Once done, stir in crumbled Gorgonzola cheese and butter into the polenta until creamy.

Let the Stracotto rest for at least 10 minutes before slicing. Serve over polenta, garnished with parsley.