Passover Cholent

Who says you can't have great Passover cholent? Try this creamy, filling recipe and you might not ever go back to barley and beans!

8 pounds potatoes, peeled

5 large onions, peeled

1/4 cup catsup

4 cloves garlic

1 tablespoon paprika

1 tablespoon garlic powder

2 teaspoons salt

1 teaspoon pepper

2-4 pounds shoulder roast or flanken

1. Preheat oven to 250 degrees. Grate half of the potatoes with all of the onions. Combine with seasonings. Place mixture in a roasting pan. Layer the meat in the center of the potato mixture.

2. Cut remaining potatoes into quarters and place them around meat. Do not add any liquid. Cover pan with heavy duty aluminum foil and place in oven for 18 hours.