Crock Pot Chulnt Recipes

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CHOLENT

The overnight Jewish stew, cholent, is typically started on Friday afternoon and allowed to cook overnight to be eaten at noon on the Sabbath. It is a flavorful, comforting slurry of beef short ribs, beans, potatoes, onions, honey and smoked paprika. This version is made in a slow cooker so those observing Sabbath need not tend to it.

Provided by Joan Nathan

Categories     dinner, main course

Time 15h

Yield 6 to 8 servings

Number Of Ingredients 12



Cholent image

Steps:

  • Line the bottom of a slow cooker with the potatoes, the onion and then the short ribs, sprinkling the meat with pepper to taste.
  • Scatter the barley and the beans on top, then pour on the broth and the honey or molasses. Sprinkle with the paprika and salt to taste. Add enough water to cover all the ingredients. Cook on low for 12 to 15 hours, stirring occasionally (except during Shabbat, for those who observe it), adding more water if necessary. The longer the cholent cooks, the better it will be.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 9 grams, Fiber 9 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 585 milligrams, Sugar 7 grams, TransFat 0 grams

2 medium potatoes, peeled and cut into 1 1/2-inch chunks
1 medium onion, peeled and cut into 1 1/2-inch chunks
1/2 to 1 pound boneless beef short ribs, cut in 1 1/2-inch chunks
Pepper, to taste
3/4 cup pearl barley
1/3 cup dried kidney beans
1/3 cup dried navy beans
1/3 cup dried cranberry beans
3 cups chicken or beef broth
2 tablespoons honey or molasses
2 tablespoons smoked paprika
Salt to taste

EASY CHOLENT

A simple cholent made with canned beans. Put in the crock pot just b4 shabbat (Friday) and eat for shabbat lunch (Saturday). The meat can be anything from beef cubes to short ribs to brisket. Use fresh potatoes if you wish.

Provided by Ilysse

Categories     Beans

Time 16h10m

Yield 8 serving(s)

Number Of Ingredients 6



Easy Cholent image

Steps:

  • Add all to the crockpot and top with water.
  • Cover and cook on low about 16 hours or until needed.

Nutrition Facts : Calories 418.8, Fat 2, SaturatedFat 0.4, Sodium 837.2, Carbohydrate 90.8, Fiber 17, Sugar 19.5, Protein 17.2

1 -2 lb meat
1 onion, chopped
2 (28 ounce) cans baked beans
1 (15 ounce) can chickpeas
2 (15 ounce) cans potatoes, whole
1 cup barley

CROCK POT - BEST CHUCK ROAST

DELICIOUS mainstay on our menu! It makes the BEST GRAVY!!! We have this for dinner quite frequently....good and easy to prepare! All the veggies go in and cook along with the roast. Rice is always served and the roast and veggies are placed on top. UMMMmm!

Provided by Seasoned Cook

Categories     Stew

Time 5h30m

Yield 3-4 serving(s)

Number Of Ingredients 11



Crock Pot - Best Chuck Roast image

Steps:

  • Cut vegetables and place in crock in the following order: carrots, celery, onion and potatoes. Sprinkle with salt.
  • Brown roast in vegetable oil and place on top of vegetables in crock pot. (More salt may be sprinkled on roast.).
  • In a small bowl mix cream of mushroom soup, ketchup, worcestershire sauce and water. Pour over roast.
  • Cover with crock pot lid and cook 1 hour on high and 4 hours on low. Serve over rice.
  • Enjoy!

2 lbs chuck roast
2 tablespoons vegetable oil
3 potatoes, sliced
2 carrots, chopped
2 celery ribs, chopped
2 onions, sliced
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
1 (10 ounce) cream of mushroom soup
3/4 cup water
1/2 teaspoon salt

CROCK POT CHULNT

I finally got a crock pot so I decided to try a recipe for Chulnt. It's a hearty mix of Beef, Beans, and Barley. Great on a cold rainy night with fresh baked bread.

Provided by Love2Bake

Categories     Stew

Time 9h15m

Yield 15 serving(s)

Number Of Ingredients 11



Crock Pot Chulnt image

Steps:

  • Clean and place great northern bean in water to soak for approximately 2 hours.
  • About 30 minutes before soaking time is complete, sprinkle salt and pepper on beef.
  • In a skillet, brown the beef on all sides.
  • Place great northern bean on bottom of 4-6 quart crock pot.
  • Place browned meat over the beans.
  • Dissolve the bouillon cubes and soup mix in the 3 cups hot water.
  • Pour the broth and grape juice over the beans and beef.
  • Add as much hot or boiling water as needed to completely cover both beans and beef.
  • Add 1-2 cups more hot water.
  • Let cook on low for 5-6 hours until beans are tender.
  • Mix in tomato paste, drained garbanzo beans and barley.
  • Cook for 2-3 more hours until barley is tender.
  • You may need to add more water if barley isn't tender and cook for 30 more minutes.
  • Enjoy!

Nutrition Facts : Calories 238.9, Fat 11.7, SaturatedFat 4.9, Cholesterol 23.1, Sodium 554.4, Carbohydrate 25.5, Fiber 4.4, Sugar 9.4, Protein 9.1

1 1/2 cups great northern beans
2 lbs stew beef chunks
1 lb beef short rib (or flanken with bones)
2 beef bouillon cubes
1 (1 ounce) envelope Lipton Onion Soup Mix
3 cups hot water (extra as needed)
3/4 cup white grape juice or 3/4 cup apple juice
1 (12 ounce) can garbanzo beans
1/2-3/4 cup barley
1 (12 ounce) can tomato paste
salt and pepper

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