Preheat your oven to 350°F (175°C) and season a chuck roast with salt and black pepper. Heat olive oil in a Dutch oven and brown the roast for 4-5 minutes on each side. Remove and set aside.

In the same Dutch oven, sauté chopped onion, carrots, celery, and pancetta until tender, about 7-8 minutes.

Add chopped garlic, cook for 10-15 seconds, then pour in dry red wine, scraping the bottom to deglaze.

Return the chuck roast to the pot and add beef broth, crushed tomatoes, sliced garlic, rosemary, Italian seasoning, and bay leaves. Bring to a simmer.

Cover the pot with aluminum foil and a lid, then braise in the oven for 2.5 to 3 hours until fork-tender.

While braising, prepare the creamy Gorgonzola polenta by combining chicken broth or water, polenta, and seasonings in an oven-safe dish. Bake for 40-45 minutes, stirring occasionally.

Stir in Gorgonzola cheese and butter into the polenta 10-15 minutes before it's done.

Serve the Stracotto over Gorgonzola polenta and garnish with fresh parsley.