My technique secret: A crock pot cooks in 2 ways, rising heat and surrounding heat. Putting my meat at the very top of the crock pot rather than mixing it in ensures mostly rising and minimal surrounding heat. In addition, I use a whole cut of meat that is nicely marbled. A whole steak or roast means less surface area for the heat to hit, and meat that is going to cook for a long time needs some fat throughout to keep it from drying out. The results: My meat is tender and flaky and never dried out and chewy. My flavor secret: A couple of teaspoons of good quality smoked paprika gives the cholent a little something special. I also use a combination of potatoes and sweet potatoes, and a bottle of chili sauce for a little zing. My texture secret: I’m gluten-free so I can’t eat barley, so I substitute rice. The upside of using rice: My cholent doesn’t get gluey and sit like a rock in your stomach. Rice also gives the illusion that there is kishka in the cholent even when there isn't!
- Cook Time
- Prep Time
- 1 lb baby yukon potatoes, scrubbed and cubed
- 1 lb sweet potatoes, scrubbed and cubed
- 2 large onions, quartered and sliced
- 1 14 oz. can chickpeas or bean of your choice
- 1/4 cup onion soup mix
- 2 tsp smoked paprika
- 2 tsp Garlic powder
- 1 1/2 cups white basmati rice
- 4 cups beef stock
- 2 lb bone-in steak or cut of your choice
- 1 bottle chili or cocktail sauce
1 In a 5-6 quart crock pot, mix together potatoes, sweet potatoes, onion, beans, spices, rice, and beef stock.
2 Lay steak over top of cholent mixture. Pour chili or cocktail sauce over the steak, spreading to cover it completely.
3 Cook on low for 14-16 hours. Serve and enjoy!