Coat the ceramic interior of the slow cooker with nonstick cooking spray and spread the carrots across the bottom.

Season both sides of the roast liberally with salt and pepper and set aside.

Film the bottom of a heavy skillet with olive oil and add the diced pancetta. Sauté over medium heat until the pancetta is lightly browned, then, using a slotted spatula, transfer it to a plate and set aside.

Leave the oil and any fat from the pancetta in the pan and brown the chuck roast lightly on all sides, 4 to 5 minutes total. Set the roast in the center of the slow cooker on top of the bed of carrots.

Add the onion to the pan and sauté until soft and translucent, 4 to 5 minutes. Add the garlic, oregano and crushed red pepper, and continue cooking until the onion is light golden in color, stirring often so the garlic doesn't brown.

Season with salt and pepper, then deglaze the pan with the balsamic vinegar, scraping up any browned bits that may have accumulated on the bottom.

Return the pancetta to the pan, stir in the tomatoes, tomato paste and 1/2 cup of the chicken broth. Combine well, then pour the mixture over the pot roast.

If the liquid level doesn't come within 1/2-inch of the top of the roast, add a little more chicken broth. It is not necessary that the roast be submerged in the liquid.

Cover the slow cooker and cook on low for about 8 hours.

Transfer the pot roast to a cutting board and allow to rest for 10 minutes before slicing.

To serve, arrange slices of beef over a plated portion of our Creamy Polenta and spoon a generous helping of carrots and sauce on top. Garnish with chopped parsley.