Casserole-roasted pork

This is just Julia Child's Rôti de Porc Poêlé, from volume one of Mastering the Art of French Cooking. It couldn't be simpler, and unlike her usual practice, it doesn't use every pot and pan in the house. You sear the pork roast on all sides in the same casserole it cooks in; we use an oval Dutch oven made in China (basically a Le Creuset ripoff), which is perfect for moving from stovetop to oven, and has a nice heavy cover. Then you move the pork over to another dish (okay, it dirties that), and sauté sliced onions, carrots, and garlic in the casserole. Add chopped fresh parsley, sage, thyme, and a bay leaf, season the pork with salt, pepper, and more thyme, put it back in the casserole, cover, and bake at 325 degrees for two hours or more, basting occasionally with its own juices. When it's an hour away from the time you want to eat, throw in some tiny redskinned potatoes (which makes it à la Grandmère, I guess) and some chopped turnips (which makes it aux navets). So now you have a very long French name for a very basic but tasty dish. Thank you, Julia.