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David Mitnick’s Winning Chulent Recipe

From Joy of Kosher – winning chulent recipe. One 18 Quart roaster oven (crock-pot) full of this chulent can feed approx 50 people gathered for a lunch simcha! (65 people if they ate a lot at Kiddush) Helpful hint – extend the life of your roaster oven by setting up a Shabbos clock to shut off the oven after the chulent has been removed so its thermostat doesn’t get too much use when nothing is in the oven.

  • Duration
  • Prep Time
  • 50 ServingsServings


  • 6 lb Potatoes, cubed
  • 2 large Onions, chopped
  • 3 bags Barley
  • 2 bags cholent beans
  • 5 lb Cheek Meat (holds up well and doesn’t dry out)
  • 1 1/2 cups Sweet and Sour Duck Sauce
  • 1/4 Cup Osem Beef Soup Mix
  • 4 tablespoons salt
  • 4 Tablespoons Garlic Pepper Blend (McCormick spice mix, or substitute similar spices)



  1. Spray Roaster insert liberally with cooking spray.
  2. In the bottom of the pan, place a layer of 1/2 of the cubed potatoes and onions.
  3. Spread the beans and barley next.
  4. Add the duck-sauce and then the meat.
  5. Season the meat (once inside the pot) with the salt, pepper and beef soup mix.
  6. Add the remaining potatoes and onions.
  7. Fill to cover with water.
  8. Bring to a boil and then reduce the heat.
  9. You want it to be just barely simmering as Shabbos comes in so that it doesn’t overcook.
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