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.


★★★★★ 2 votes

1 Hr
2 Hr


  • 3-4 lb
    pork loin roast
  • 4-5 Tbsp
    rendered pork fat, lard or cooking oil
  • 1
    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)
  • 1
    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


  1. Start with a 3-4lb pork loin roast (Or really any kind of pork roast will do if you like.) Preheat oven to 250 degrees.
  2. You 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.
  3. While your roast is browning, get your herbs all chopped and ready with your salt and pepper.
  4. When 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.
  5. Place 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.
  6. When 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.
  7. Peel 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.
  8. Slice 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.
  9. Bast well with the juices from the roast and cover, return to oven and bast every 15min for another hour.
  10. At 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.)
  11. Place 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.
  12. Serve 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.
  13. Slice into your wonderful roast and enjoy the fruits of your labor. Bon Appetite!
  14. I 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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