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Italian Pot Roast (Stracotto) And Gorgonzola Polenta

Ingredients

• 4 tablespoons olive oil, divided
• 1 (4-pound) chuck roast
• 1 large onion, finely chopped
• 2 large carrots, finely chopped
• 2 stalks of celery, finely chopped
• 4 ounces pancetta, diced
• 12 cloves of garlic (2 chopped, 10 sliced), divided
• 2 cups dry red wine
• 1 cups beef broth
• 1 can (28-ounce) crushed tomatoes
• 1 tablespoon chopped fresh rosemary
• 2 teaspoons Italian seasoning
• 2 large bay leaves
• 1 cup Instant polenta
• 2 cups water
• 1 cup whipping cream
• 1 cup crumbled Gorgonzola cheese

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