QUEBEC PORK CHUCK ROAST WITH STEWED ONIONS AND HONEY
Portions : 4 to 6 - Preparation time : 15 minutes - Cooking time : 7 hours
Ingredients
- 1.2 kg (2.6 lb) Québec chuck roast
- 60 ml (4 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
- 24 chipollini onions or 8 small yellow onions
- 15 ml (1 tbsp.) cornstarch, diluted in a little water
- 500 ml (2 cups) button mushrooms, sliced
- 2 garlic cloves, minced
- 2 thyme sprigs, leaves removed
- 1 lemon, peeled and halved
- 125 ml (1/2 cup) honey
- 1l (4 cups) vegetable stock
- Salt and pepper to taste
Preparation
- In a frying pan, over high heat, brown the pork chops coated with Mycryo butter, or in the fat of your choice. Sear for 2 to 3 minutes on each side. Then transfer the meat to a slow cooker.
- Add onions, garlic, thyme, lemon, honey, vegetable stock, salt and pepper. Cover and cook on low for 6 hours.
- Add the cornstarch and mushrooms to the slow cooker and cook for a further 1 hour.
- During cooking, check that there's still some liquid left. Check the seasoning and reduce the sauce if necessary.
- Serve this chuck roast with mashed potatoes.
