Casserole Roasted Pork with Potatoes, Carrots & Onions

Mark Bury


This is a little twist on Julia Child's recipe. Since I have done a couple things differently I feel I could make this my own and post it. Thanks.


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3-4 lb
pork loin roast
4-5 Tbsp
rendered pork fat, lard or cooking oil
heavy roasting pan with lid
salt and fresh cracked pepper
2 Tbsp
rosemary fresh or dried
2 Tbsp
sage leaves, fresh or dried
2 Tbsp
thyme fresh or dried
1 Tbsp
garlic powder (or 1 clove minced)
fistful of carrots
4-5 medium
potatoes good for boiling or mashing
3 medium
sweet onions
1 Tbsp
arrowroot starch or cornstarch
1/2 c

How to Make Casserole Roasted Pork with Potatoes, Carrots & Onions


  • 1Start with a 3-4lb pork loin roast (Or really any kind of pork roast will do if you like.) Preheat oven to 250 degrees.
  • 2You may marinade or brine your pork before doing this recipe, I did not and it still came out fabulous. Heat 2tbsp of rendered pork fat in the casserole dish on medium-high heat. Brown all sides starting with the fattiest side.
  • 3While your roast is browning, get your herbs all chopped and ready with your salt and pepper.
  • 4When browned remove from the pot and while it is still hot lather it up with your mix of salt, pepper, rosemary, thyme, and sage. Rub it real good.
  • 5Place back into your casserole dish, fattiest side up, and bring to a heat where you can hear the sizzle with the lid on. Place in the lower portion of a 250 degreee oven. Baste every 15min for one hour.
  • 6When an hour is almost on you, bring to boil a pot of salted water. Cut the tops off your onion and peel, cut only a criss cross pattern into the onion making sure you do not cut through the root. Drop them into the water for 8min. Remove and drain.
  • 7Peel and cut your potatoes and after your onions are removed, drop them into the water for 1min and only ONE MINUTE. Drain and immediately toss into a heated skillet with 2tbsp rendered pork fat, lard or oil. Season with salt and pepper until light browning occurs.
  • 8Slice root off of the onions, letting them fall into pieces, surround the bottom of your casserole dish with onions, and then on top with potatoes and carrots.
  • 9Bast well with the juices from the roast and cover, return to oven and bast every 15min for another hour.
  • 10At this time plunge a thermometer into the roast until it reads 180-185. Remove roast place on server. Surround with root foods, and cover with foil. (My gas oven hates trying to maintain a 250 degree setting so I often find myself cutting it off for 5min and turning it back on. If yours does this to, I also have cooked like this on my gas grill which is good at maintaining low temps.)
  • 11Place casserole dish on stove top and bring juices to a rolling boil making sure all bits and pieces have scraped from the bottom. Add a slurry of water and arrowroot and toss in, stirring frequently. Bring to a boil for 3min stirring always until thickened a bit, and place in gravy bowl.
  • 12Serve the thickened sauce into a gravy boat to be spooned over your awesome roast! Remember, this is a sauce, not a gravy so if you wanted thicker, you could add more arrowroot or cornstarch to bring to your desired thickness.
  • 13Slice into your wonderful roast and enjoy the fruits of your labor. Bon Appetite!
  • 14I noticed how "dirty" my casserole cookware looked in these pics. Immediately after serving the sauce into a boat, I use a hot wet rag and run it around the inside, everything comes off in a couple sweeps through instead of letting it all dry on there, makes my cleanup 300% easier and reduces the amounts of chemicals I use on my cookware. Thanks for reading!

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About Casserole Roasted Pork with Potatoes, Carrots & Onions

Course/Dish: Pork, Roasts, Casseroles
Hashtags: #Casserole, #roast

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