For an even richer flavor, consider browning the chuck roast in batches to avoid overcrowding the pot. If you don't have dry onion and mushroom soup mix, you can substitute with beef broth and a combination of dried onion flakes and mushroom powder. Feel free to adjust the amount of salt and pepper to your taste. Remember that the flavors will intensify during the long cooking process. The cholent is ready when the meat is incredibly tender and the potatoes are creamy. If the liquid has reduced too much, add a little more boiling water before serving. Leftovers taste even better the next day!
Mom's Authentic Kosher Cholent Recipe
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PREP TIME40 mins
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COOK TIME10 hrs
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TOTAL TIME10 hrs 40 mins
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SERVING8 People
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VIEWS100
A soul-satisfying stew, slow-cooked to perfection, transforming simple ingredients into a deeply flavorful and comforting dish. Perfect for a weekend gathering or a cozy night in.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate98 g
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Cholesterol161 mg
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Fiber17 g
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Protein58 g
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Saturated Fat18 g
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Sodium616 mg
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Sugar5 g
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Fat49 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large, heavy-bottomed Dutch oven or oven-safe pot, heat the vegetable oil over medium heat. (5 minutes)
02
StepAdd the quartered onions and sauté until softened and lightly golden. (8-10 minutes)
03
StepAdd the chuck roast chunks to the pot and brown on all sides. This step is crucial for developing rich flavor. (10-12 minutes)
04
StepStir in the rinsed kidney beans, pinto beans, and pearl barley. Stir continuously for a minute or two until the beans are lightly toasted. (2 minutes)
05
StepAdd the potatoes, then pour in enough boiling water to just cover the meat and potatoes.
06
StepStir in the dry onion and mushroom soup mix and garlic powder. Season generously with salt and pepper.
07
StepBring the mixture to a boil, then reduce the heat to low, cover partially, and simmer on the stovetop for 20 minutes. (20 minutes)
08
StepPreheat your oven to 200 degrees F (95 degrees C).
09
StepCover the pot tightly with a lid (or use foil if your lid isn't secure) and transfer it to the preheated oven.
10
StepLet the cholent cook undisturbed overnight, or for at least 10-15 hours. Check periodically to ensure there is enough liquid. If needed, add small amounts of boiling water to keep the ingredients covered. Do not stir during the long cooking process to prevent the potatoes from breaking down.
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Ernie Harris
May 17, 2025I tried this in a slow cooker. Worked well. Just set it on low for 12 hours.
Thaddeus Sipes
May 5, 2025I added some carrots and parsnips, as suggested, and it added a nice sweetness to the dish.
Emmy Jerde
Nov 26, 2024Used beef broth instead of water, fantastic!
Clark Mccullough
Oct 7, 2024Didn't have onion and mushroom soup mix, so used the substitutes. Came out great.
Joshua Koepp
Jul 23, 2024The smoked paprika tip was a game-changer! It added such a depth of flavor.
Stella Ullrich
Jul 11, 2024This is now a staple in our household. Thank you for sharing this wonderful recipe!
Marilou Adams
Jun 25, 2024I was a bit intimidated by the long cooking time, but it was totally worth it. The beef was so tender, and the beans were perfectly cooked.
Lucio Wilkinson
Jun 21, 2024This recipe is amazing! The flavors are so complex and rich after the long cooking time. My family loved it!