Passover Cholent

This fantastic cholent comes from Julie Schorr of Silver Spring, Maryland. We discovered this recipe both from the web and from our mutual friend Eudice Greenfield of Skokie, IL. I've added paprika, but this is up to you. It turns out that the Schorr children and my children have many connections - it's a small and wonderful world!

Ingredients:

• 5 lbs. red potatoes, peeled, grated (in a food processor)
• 5 onions, peeled and grated
• 2-4 pounds Boston Roast or similar lean cut of meat
• 3 lbs. small potatoes, scrubbed but not peeled
• 4 cloves garlic, minced
• salt, pepper, paprika to taste

Yield: cholent for 10-12

Preheat oven to 225°F. Combine grated potatoes and onions. Season with salt, pepper, garlic, and optional paprika. Place mixture in a roasting pan. Nestle the meat in the center of the potato mixture. Surround meat with small scrubbed potatoes. Cover pan with heavy duty alumninum foil. This is not an error; do not add any liquid. Bake overnight (18-24 hours) at 225°F. This is very flexible, both in terms of amounts and spices. The meat will be very tender and a bit brown. The potato/onion mixture will be creamy and the small potatoes are soft and delicious.