Preheat your oven to 350°F (175°C).

Season the chuck roast generously with salt and freshly ground black pepper. In your Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the roast for about 4-5 minutes on each side until a deep brown crust forms.

Remove the browned roast and set it aside. In the same pot, add the remaining 2 tablespoons of olive oil if needed and sauté the onion, carrots, celery, and pancetta for 7-8 minutes until the vegetables are tender.

Stir in 2 chopped cloves of garlic and cook for about 10-15 seconds. Carefully pour in 2 cups of dry red wine, scraping up any brown bits from the bottom. Let it boil for 1-2 minutes.

Return the seared chuck roast to the pot along with any juices. Add beef broth, crushed tomatoes, 10 sliced garlic cloves, rosemary, Italian seasoning, and bay leaves. Stir gently to mix all ingredients together.

Bring the mixture to a gentle simmer over medium heat. Cover tightly and transfer to the preheated oven. Bake for 2.5 to 3 hours, until the meat is fork-tender.

For the Gorgonzola polenta, mix together chicken broth, half-and-half, polenta, and season with salt and pepper in a separate oven-safe dish. Place this in the oven 40-45 minutes before the Stracotto is done.

After 40-45 minutes, remove the polenta from the oven and stir in crumbled Gorgonzola cheese and butter. Return to the oven for an additional 10-15 minutes.

Once both are done cooking, plate the Stracotto over the Gorgonzola polenta and garnish with parsley.