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There’s no measurements. It’s all depending on the size of your chulent pot…size matters
	1.	Wash your meat 😆
	2.	In the crock pot- boneless flanken, salt, garlic powder, cumin, red pepper flakes, paprika, oil, potatoes, chulent beans, barley, chopped onion, salt & pepper. Eggs optional (but was them if using 🤣)
	3.	Fill the pot ¾ of the way full with water, put on high Friday at 12:00 pm and turn to low before Shabbat. Eat Saturday for lunch 😋
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