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Mom's Kosher Cholent

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PREP TIME
40 min
COOKING TIME
600 min
TOTAL TIME
640 min
SERVINGS
8 servings
Dinner World
Mom's Kosher Cholent
Ingredients
  • 3 onions, quartered
  • 4 tablespoons vegetable oil
  • 4 pounds chuck roast, cut into large chunks
  • 1 cup dry kidney beans
  • 1 cup dried pinto beans
  • 1 cup pearl barley
  • 5 large potatoes, peeled and cut into thirds
  • boiling water to cover
  • 2 (1 ounce) packages dry onion and mushroom soup mix
  • 2 tablespoons garlic powder
  • salt and pepper to taste
Instructions
1
Begin by heating a large oven-safe pot or roasting pan over medium heat on your stovetop.
2
Add sliced onions to the pot, and gradually pour in oil as they start to soften and become translucent.
3
Once the onions have softened, add the meat to the pot, and cook until it is nicely browned on all sides.
4
Next, add the beans to the pot, stirring constantly as they begin to lose their moisture and start to shrink.
5
Immediately mix in the barley, ensuring it is well combined with the other ingredients.
6
Add diced potatoes to the pot, and pour in just enough boiling water to cover the meat and potatoes.
7
Now, stir in the dry soup mix and minced garlic, adding a pinch of salt and pepper to taste.
8
Bring the mixture to a boil on your stovetop, then reduce the heat and let it simmer for 20 minutes, partially covered.
9
Proceed to preheat your oven to a moderate temperature of 200 degrees F (95 degrees C).
10
Cover the pot tightly, and carefully place it in the preheated oven.
11
Allow the dish to cook overnight for at least 10 to 15 hours, checking periodically to ensure there is enough liquid to cover the ingredients.
12
If necessary, add small amounts of water to maintain the desired consistency.
13
Please refrain from stirring the mixture; doing so may cause the potatoes to break apart, resulting in an undesirable texture.