Preheat your oven to 350°F (175°C).

Generously season the chuck roast on all sides with salt and pepper.

In a large Dutch oven, heat olive oil over medium-high heat until shimmering. Add the seasoned chuck roast and sear it for 4-5 minutes on each side.

Remove the roast and set aside. Drain excess fat, then sauté onions, carrots, celery, and pancetta for 7-8 minutes until softened.

Stir in the chopped garlic and cook for an additional 15 seconds until fragrant.

Pour in the dry red wine, scraping the bottom to deglaze. Return the roast, add beef broth, crushed tomatoes, rosemary, Italian seasoning, and bay leaves, then combine everything.

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

Prepare the polenta by spraying a casserole dish and combining chicken broth, half-and-half, polenta, and a pinch of salt in a large bowl. Pour into the prepared dish.

Bake the polenta in the oven alongside the roast for 40-45 minutes, stirring halfway through.

Once thickened, mix in the Gorgonzola cheese and butter.

Serve the Savory Stracotto over creamy polenta, garnished with parsley.