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!