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

In a large Dutch oven, heat olive oil over medium-high heat and brown the chuck roast on both sides for about 4-5 minutes each.

In the same Dutch oven, add more olive oil if needed and sauté chopped onion, carrot, and celery for 7-8 minutes until softened.

Add chopped garlic and cook for an additional 30 seconds until aromatic.

Pour in dry red wine, scrape the bottom, and bring to a boil before reducing heat and simmering for 1-2 minutes.

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

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

Let the roast rest for 15 minutes before serving, stirring in chopped parsley.

Prepare the Gorgonzola polenta by combining chicken broth, half-and-half, and polenta in a separate dish. Bake for 40-45 minutes.

Stir in crumbled Gorgonzola and butter just before serving to create a creamy base.