Cholent with tomato and Zaatar

Share this with the world

Meat Cholent with Tomato and Za’atar (beef ribs)


  • 1/4 cup oil

  • 1.5 Kg Chuck Roast Teva

  • 4 cups onions, sliced or chopped

  • 1/4 cup sliced garlic

  • 2 tablespoons za'atar

  • 1 cup small red beans (rinsed and soaked overnight if you remember)

  • 1 cup small white beans (rinsed and soaked overnight if you


  • 1/4 cup barley

  • 2 tablespoons salt

  • 1 tablespoon paprika

  • 1 teaspoon black pepper

  • 2 cups carrots, chunked

  • 4 cups potatoes, peeled and cubed

  • 2 tablespoons honey

  • 1 x 29 oz. can crushed tomatoes

  • 3 - 4 cups chicken stock


In a heavy pot, heat the oil and brown the meat. Add the onions and continue to cook until the onion wilt. Add meat and onions to the crock pot.

Add the remaining ingredients to the stock pot. The chicken stock should cover the ingredients. Set the cooker to high and bring the temperature up so the contents are cooking. Before the Shabbat starts, turn the cooker down to a medium heat, between 185’ F and 200’ F. Cross your fingers. The prohibition against cooking on Shabbat means that the Cholent is not to be stirred or otherwise disturbed.