Hearty and Delicious Cholent for a Crowd

READY IN: 36hrs 15mins
Recipe by Sarah Chana

As rebbetzin of a young, energetic and HUNGRY shul, I have long been in search of a recipe for cholent which will satisfy the crowd and elicit few (or no) complaints. One of our eagle-eyed members tasted this delicious brew at another shul and brought its secrets home for us to use. Now we make it monthly at our Shabbat Mevorchim lunch (we make a cheaper, veggie cholent for regular kiddushes) and everyone is happy. We often add 4 or 5 loaves of frozen kishke too, but when I tried to put that in the list of ingredients, the website did not recognize "kishke" as a viable ingredient. (I think many cardiologists would agree) Hope you enjoy it as much as we do.

Top Review by Ilysse

Very yummy. I scaled it down and cooked it in the crock pot. I used canned potatoes and added them to the pot a few hours b4 serving time. The whole family loved it. I accidently picked up a jar of pickles with hot sauce in it. Not my first choice, but they actually tasted very good with this dish. The spicy complimented the flavors of the cholent. I may even buy them next time I make this. I used beef ribs for the meat and a dried bean soup mix for the beans. I'll find something else to do with the veg soup packet that came in it. My mix had barley and other yummies so I didn't add the barley. Good as leftovers over rice too. I'll be making this again. Thanks for posting it.

Ingredients Nutrition

  • 5 lbs potatoes, peeled and cut into large chunks
  • 2 large onions, chopped
  • 5 lbs beef (flanken, short ribs, or chuck steak with the bone)
  • 1 lb dry mixed beans, soaked (cholent mix, or a combination of kidney and navy beans)
  • 3 lbs barley
  • 6 tablespoons salt
  • 4 tablespoons garlic powder
  • 1 cup ketchup
  • 1 cup barbecue sauce (we prefer KC Masterpiece original recipe)
  • 1 tablespoon black pepper
  • 2 -3 tablespoons onion soup mix (optional)
  • water


  1. In an 18 qt electric roaster, layer ingredients in order listed.
  2. Cover with water (plus an extra inch or two), cover pot, and cook at 250F for about a day and a half. (We put it up on Thursday night, and check the water levels again on Friday morning and Friday afternoon.).
  3. Eat with lots of pickles, and a good shot (or 2? or more?) of vodka.
  4. Shabbat Shalom!

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