Thaw roast in the refrigerator for 48 hours, or until completely thawed, then pat dry with paper towels before allowing it to come to room temperature.

Preheat oven to 400 degrees Fahrenheit.

In a large Dutch oven, add olive oil and bring to medium-high heat.

Sauté onions, green bell peppers, garlic, and carrots for 3 minutes.

Add powdered Italian seasoning, salt, pepper, and tomato paste and sauté for 30 seconds.

Add red wine and cook for another minute.

Add beef stock and pot roast jus to Dutch oven and bring to a boil.

Place roast and cherry peppers in Dutch oven, cover with lid, and bake in oven for about 1 hour until roast is warmed through.

Remove roast from braising liquid and place on plate.

Pour braising liquid into a small sauce pot and bring to a boil.

Add corn starch to a small mixing bowl and pour about 1 cup of hot braising liquid into bowl; whisk until all clumps are gone.

Pour thickened liquid into Dutch oven and cook for about 2 minutes; whisk continuously until thickened to sauce-like consistency.

Season braising liquid with more salt and pepper as needed, then stir in chopped parsley.

Place pot roast back in Dutch oven and serve with creamy polenta.

In a large sauce pot, bring chicken stock, water, and all dry seasonings to a boil over medium-high heat.

Slowly whisk in polenta, reduce to low heat, and cook for 10 minutes, stirring every 2 minutes.

Then whisk in half & half and cook for an additional 5 minutes, whisking every 2 minutes; polenta should be tender and creamy (if it isn’t, cook for another 2-5 minutes until it is).

Whisk in Parmesan cheese until fully incorporated and season to taste as needed with additional salt; serve hot with pot roast.