Recipe by petlover
I grew up with cholent that my mother and grandmother cooked all day and night...this is my version that is a lot quicker and a little different. Cholent is a traditional Eastern European Jewish dish which cooked for 24 hours. My family used kosher meat of course-this dish tastes better with kosher beef--i am not sure why. I like to serve this over noodles. You can substitute Flanken for chuck
- 2 -3 lbs chuck roast
- 1 tablespoon light olive oil
- 2 large sweet onions
- 5 garlic cloves
- 6 -8 small potatoes, peeled
- 4 -6 fresh carrots
- 1⁄2 cup pearl barley
- 1 (6 ounce) can tomato paste
- 4 tablespoons brown sugar
- 1 tablespoon salt
- 1 teaspoon pepper
- 3 cups beef broth
Directions See How It's Made
- Heat oil in large skillet and brown beef well on both sides and place into pot.
- Chop coarsely: garlic and onions then place into cooker.
- Cut carrots into large chunks and put into pot.
- Peel potatoes and put into pot.
- Add barley, rinsed until clear, to pot.
- Place everything else into pressure cooker.
- Bring to high and cook 2 hours.
- Let pressure come down naturally before opening.