In a large Dutch oven, heat olive oil over medium-high heat. Season the beef roast with salt and pepper, then sear it on all sides until browned. Remove the roast and set aside.

In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for an additional minute.

Pour in the red wine, scraping the bottom of the pot to deglaze. Let it simmer for 2-3 minutes.

Return the beef roast to the pot. Add the diced tomatoes, beef broth, oregano, thyme, and bay leaves. Bring to a boil, then reduce the heat to low. Cover and simmer for about 3 hours, or until the meat is tender and easily shreds with a fork.

While the pot roast is cooking, prepare the Gorgonzola polenta. In a medium saucepan, bring the water or chicken broth to a boil. Stir in the salt and gradually whisk in the polenta. Reduce heat to low and cook, stirring frequently, for about 20-25 minutes until thickened.

Once the polenta is cooked, remove it from heat and stir in the Gorgonzola cheese and butter until melted and creamy.

To serve, shred the pot roast and spoon it over the Gorgonzola polenta. Garnish with fresh parsley.