The cholent that I made for this past Shabbos came out very well. I am now putting the carrots at bottom followed by the beans, the potatoes, the meat, and finally the barley, the spices the olive oil and the water. The layering seems to allow everything to get cooked properly. It is true that I have to stir the ingredients, after we take the cholent off of the heat source, but this is a small price to pay for good comfort food.
I would like to take this opportunity to share, regrettably, a cholent disaster that befell me on Shabbos Parashas Vakhel-Pekudei. I made two cholents, meat and vegetarian (actually, my son prepared the vegetarian cholent under my strict supervision). I have felt that the vegetarian cholents in the past have been undercooked, so I put set out Hamilton Beach parve cholent pot to high, and, to my chagrin, the vegetarian cholent was burned. True, it wasn't totally carbonized, but it had the burnt flavor, and funny, nobody ate any, even Michael B. I look forward to having another opportunity, of making a vegetarian cholent, and I hope that this next one will be blessed with the crown of success