Creamy pork casserole with mushrooms and apples

Preparation

• In a hot skillet, sauté shallots in a third of the oil. Transfer to crockpot.
• Flour meat, add oil to hot skillet and brown meat. Transfer to crockpot.
• Deglaze hot skillet with 250 mL (1 cup) Canton À la Forestière Fondue Broth. Scrape bottom of skillet with a wooden spoon. Pour all into crockpot.
• Add remaining broth to crockpot along with potatoes, mushrooms and oregano. Season with salt and pepper.
• Set crockpot on Low, cover and cook 6 to 8 hours.
• One hour before the end of cooking, dilute cornstarch in a little cold water, then pour into crockpot.
• Add cream and mix.
• Add apples.
• Cook for the remaining hour and serve.