Brasato

This is a typical Italian dish that my grandmom used to do on Sundays and we used to eat it together with Polenta.
This is not the traditional recipe, but something that tastes and smells pretty much alike and has very similar ingredients.

Ingredients
3 teaspoons oil
25gr butter  (but if you ask Mom, you'll have to at least double the amount of all mentioned fat :O) )
1/2 carrot
1/2 celery stalk
5-6 leaves of sage
3-4 small pieces of rosmary
500gr small steak onions (originally, the flat onces should be used, not available at ICA though)
3 cans of mashed tomatoes
500gr prime rib (Swedish: Högrev)
1 solo garlic
1 can of water
1 teaspoon salt
2,5dl red wine

Instructions
Grate the carrot and the celery stalk. Do holes in the meat and chunk in sage, rosemary, garlic in them. Salt (and pepper if you wish. I don't). Put carrot, celery and possibly sage and rosemary if you haven't chunked it all in the meat already in the oil and butter. Let it go slowly so that the fat catches taste. Brown the meat in it. Put onions in. Through the wine in and let the alcohol evaporate a little.

Put everything in a croc pot including the tomatoes and the water and let it cook for about 6 hours starting with 3-4 hours high heat and the rest low heat. Grandmom would actually cook it in a pot for 2-3 hours instead. Of course, Grandmoms tastes better, but I am not sure what more magic she did on the stove. :O)

Actually, I did brown meat first and put it in the crocpot and then reused the fat for the onions. That worked fine, too.

I do recommend to eat it with sliced hot polenta and gorgonzola.