Preheat oven to 350 degrees F. Season the chuck roast liberally with salt and black pepper.

Heat 2 tablespoons olive oil over medium-high heat in a large Dutch oven. Place chuck roast in Dutch oven and brown well on both sides, approximately 4-5 minutes per side.

Transfer to a plate, pour off and discard browning fat. Refresh oil with remaining 2 tablespoons oil.

Add onion, carrot, celery and pancetta. Reduce heat to medium. Cook 7-8 minutes or until vegetables are tender.

Add chopped garlic and cook briefly 10-15 seconds or until fragrant.

Add the wine and bring to a boil. Boil 1-2 minutes.

Add the beef back to the pot along with any accumulated juices.

Add beef broth, tomatoes, sliced garlic, rosemary, Italian seasoning and bay leaves. Bring to a gentle simmer over medium heat.

Place a layer of aluminum foil or parchment paper over the top of the Dutch oven followed by the lid. Place in the oven and cook 2 ½ to 3 hours or until meat is extremely tender.

Place on a serving platter and slice or shred as desired.

Spray a 2 ½ to 3-quart oven-safe casserole dish with cooking spray.

Combine chicken broth or water, half-and-half, polenta and salt and black pepper in the prepared casserole dish and stir well.

Place in the oven uncovered and bake alongside the roast during the last 40-45 minutes of braising the roast.

After approximately 30 minutes, stir, add Gorgonzola and butter and stir again. Return to the oven for another 10-15 minutes.

Serve polenta with pot roast.