A little taste of Italy from your slow cooker.
1 onion, sliced
2 potatoes, cut into chunks
1 sprig rosemary, chopped
3 cloves garlic, diced
1/2 lb. cannelini beans, soaked overnight
2 teaspoons salt
1 package Matzo ball mix, made per package directions (optional)
1 lb. Swiss chard
Put brisket, onion, potatoes, rosemary, garlic, beans and salt in a large crock pot.
Cover with water and top with matzo balls. Turn on low and cook for about 18 hours.
Saute chard with a little water until wilted, set aside and mix in just before serving. On Shabbat this can be done by spooning the cholent into a bowl and mixing in the chard.