If your dutch oven can’t handle frying, brown your meat and onion in a separate pan.
Don’t chunk your potatoes too small – they’ll melt into the cholent.
We set our hot plate on a timer so that it’s not on all that time. We shut it for 15 minutes every hour so that it stays hot enough to still be cooking.
Your cholent will be ready to eat after a few hours, but the flavor strengthens and the crust forms when you leave it on overnight.