Preheat the oven to 325°F (160°C).

Season the chuck roast with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat and sear the roast on all sides until browned. Remove from the pot.

Sauté onions, garlic, carrots, and celery in the same pot until soft (about 5 minutes).

Deglaze the pot with red wine, scraping up brown bits for flavor. Simmer for 2 minutes.

Return the roast to the pot and add beef broth. Bring to a simmer, cover, and transfer to the oven. Cook for about 3 hours until fork-tender.

While the roast cooks, bring salted water to boil in another pot. Gradually whisk in polenta until thickened (about 5 minutes). Stir in Gorgonzola cheese until melted and creamy.

Let the roast rest for 10 minutes before slicing. Serve over Gorgonzola polenta and drizzle with sauce.