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Mom's Authentic Kosher Cholent Recipe
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Prep Time:
40 minutes
Cook Time:
600 minutes
Total Time:
640 minutes
Slow-cooked chuck roast stew with kidney beans, barley, and potatoes is hearty and delicious. Cook at 200°F for 10-15 hours for tender perfection.
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
Instructions:
  • Saute onions in oil in a large oven-safe pot or roasting pan over medium heat.
  • Sear the meat until it's golden brown on all sides.
  • Combine the beans and stir until they begin to shrivel. Next, mix in the barley followed by the potatoes. Pour in boiling water just enough to cover the meat and potatoes. Incorporate the dry soup mix and garlic, then season with salt and pepper. Bring the mixture to a boil, reduce heat, and simmer partially covered on the stove for 20 minutes.
  • Preheat oven to a toasty 200 degrees F (95 degrees C).
  • Seal the pot tightly and let it cook in the oven overnight for 10 to 15 hours. Occasionally check the liquid level and add water if needed, but avoid stirring to maintain potato chunks intact.

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