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1.Heat 2 Tablespoons Of Olive Oil In A Skillet Over Medium Heat. Stir In The Onion; Cook And Stir Until The Onion Has Softened And Turned Translucent, About 5 Minutes. Reduce Heat To Medium-Low, And Continue Cooking And Stirring Until The Onion Is Very Tender And Dark Brown, 15 To 20 Minutes More. 2.Layer Half The Potatoes On The Bottom Of A Slow Cooker. Add The Cooked Onions And Rice; Top With The Remaining Potatoes And Beets. 3.Nestle The Eggs Into The Mixture: They Should Be Almost Completely Submerged When You Add The Water. 4.Mix The Garlic Powder And Seasoned Salt Into 1 Cup Of Water. Pour Over The Cholent. Season With Salt And Pepper. Drizzle With 1/4 Cup Of Olive Oil. 5.Add Water To Cover. Too Much Water Will Make Your Cholent Mushy; Not Enough May Cause It To Burn. 6.Cover With The Lid And Set Your Slow Cooker On Low; Cook Overnight.
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