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. (You want to minimize evaporation as much as possible.)

Place in the oven and cook 2 1/2 to 3 hours or until meat is extremely tender.

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

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.