Recipe for roast pork in an oval casserole dish
A classic Sunday treat, just like Grandma's!
Roast pork is one of those family dishes that warms the home and awakens childhood memories.
It's a simple, generous and convivial recipe, often prepared for Sunday meals.
And to obtain that meltingly tender flesh, golden on the outside and juicy at the center, nothing beats slow cooking in an enameled cast iron casserole dish .
Cast iron diffuses heat gently, retains juices, and brings out the natural aromas of meat and vegetables.
And then, it must be said: these casseroles are not only efficient, they are also superb on the table , ready to go from oven to serving with elegance.
Ingredients for 6 people
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1 pork roast of approximately 1.2 kg (loin or shoulder)
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2 yellow onions
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4 carrots
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4 cloves of garlic
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2 sprigs of fresh thyme
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2 bay leaves
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15 cl of chicken stock
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2 tablespoons of Dijon mustard
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1 tablespoon of flour
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2 tablespoons of olive oil
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10 g of butter
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Salt, freshly ground pepper
Step-by-step preparation
1. Brown the roast
In your 33cm oval enamelled cast iron casserole dish , pour the oil and butter, then heat over medium heat.
Place the pork roast on the grill and brown it on all sides for about 10 minutes.
This step is essential: it's what gives that beautiful golden crust and all the flavor of the final juice.
2. Add the vegetables and herbs
Finely chop the onions and cut the carrots into chunks.
Add them around the roast along with the unpeeled garlic cloves, thyme and bay leaf.
Let it cook for 5 minutes, stirring lightly to coat the vegetables with the cooking juices.
3. Simmer gently
Sprinkle in the flour, mix to bind the juice, then add the mustard and hot stock.
Season with salt and pepper, cover and simmer for 1 hour 30 minutes over low heat .
The slow and even cooking of the enameled cast iron will tenderize the meat without drying it out, while flavoring the sauce.
4. Check if it's cooked
Pierce the meat with the blade of a knife: it should go in without resistance and let a clear juice flow out.
If necessary, simmer for another 10 to 15 minutes covered.
5. Serve and enjoy!
Cut the roast into thick slices, coat it with sauce and serve it with the tender vegetables.
A little homemade mashed potato or steamed green beans and you're all set: a real old-fashioned family meal , simple and generous.
Why is an oval casserole dish ideal for roast pork?
The oval shape is a major advantage for this type of dish:
It perfectly follows the elongated shape of the roast, allowing for even cooking along its entire length .
The juices are distributed better, the vegetables are arranged around the meat without being crowded, and the steam circulates freely under the lid.
The result: tender and juicy meat , perfectly candied vegetables, and a rich, flavorful sauce.
That's the whole art of cooking in enamelled cast iron — slow, natural, and tasty.
Discover here our range of enameled cast iron casseroles and pots , designed for this type of family cooking:
👉 See the Mamie Cocottes collection
Grandma Cocottes' Little Secrets
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Never pierce the roast before cooking , as this will cause the juices to escape.
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Thanks to the domed lid , the meat bastes itself throughout the cooking process: the condensation drips back down onto the roast, preserving all its juices and tenderness. No need to open the pot—let the magic of cast iron do its work!
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Let it rest for 10 minutes before cutting, with the lid closed: the meat will be even more tender.
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If you like your sauces spicier, add a spoonful of crème fraîche or a touch of wholegrain mustard at the end of cooking.
FAQ – Everything you need to know about cooking a roast in a casserole dish
1. How long should you cook a pork roast in a casserole dish?
On average, 1 hour 30 minutes on low heat for 1.2 kg. The gentle cooking of enameled cast iron guarantees tender meat without the need for an oven.
2. Can the casserole dish be put in the oven?
Yes, all our enamelled cast iron casseroles are compatible up to 250°C, lid included.
3. Does the oval shape really change the cooking process?
Yes: it distributes heat better and avoids dry areas on the ends of the roast.
4. Can I add potatoes?
Of course! Place them around the roast from the start of cooking so they soak up the juices.
5. How do I clean my casserole dish after this dish?
Leave to soak for a few minutes in warm soapy water: the smooth enamel cleans easily without scrubbing.
Conclusion – Tradition simmered to perfection
Roast pork in an oval casserole dish is the very definition of a French family dish.
Thanks to the gentle cooking of the enameled cast iron , the flavors concentrate, the vegetables caramelize slightly, and the meat remains tender.
And when it's time to sit down to eat, it's impossible not to admire this beautiful, colorful oval casserole dish: a real treat for the eyes as well as the taste buds.
Rediscover the taste of homemade food with Mamie Cocottes casseroles and pots:
👉 Discover the entire collection here
