This slow cooker Amish-style pork roast is one of those Sunday suppers that practically cooks itself and always gets a yes from my crew. It’s built on simple, honest ingredients: a meaty pork roast nestled into a bed of chopped onions and carrots, plus just three pantry staples to bring it all together. The recipe leans on the kind of straightforward, comforting flavors you’ll find in many Midwestern and Amish kitchens—nothing fancy, just good, tender pork and sweet vegetables in a cozy, savory broth. It’s the kind of meal you can toss into the slow cooker after church or in the morning before a busy day, and come home to a house that smells like you’ve been cooking for hours.
I like to serve this pork roast with buttery mashed potatoes or egg noodles to soak up all the flavorful juices from the slow cooker. A simple side of green beans, steamed peas, or a tossed salad balances out the richness. If you’re feeding a crowd, add some warm dinner rolls or crusty bread so everyone can mop up the broth. Leftovers are lovely piled onto soft sandwich rolls with a spoonful of the onions and carrots and a drizzle of the cooking juices.
Slow Cooker Amish Pork Roast with Onions and CarrotsServings: 6
Ingredients
3–4 pound boneless pork shoulder or pork butt roast
4 medium carrots, peeled and cut into 1-inch chunks
2 medium yellow onions, peeled and roughly chopped
1 cup chicken broth (or water)
2 tablespoons soy sauce
2 tablespoons brown sugar, packed
1 teaspoon kosher salt (or to taste)
1/2 teaspoon black pepper
Directions
Place the slow cooker crock on a sturdy, flat surface like a butcher block or countertop. Lightly spray the inside with cooking spray if you’d like easier cleanup.
Scatter the chopped onions evenly over the bottom of the slow cooker. Add the carrot chunks around the edges, creating a bed of vegetables for the pork roast to sit on.
Pat the pork roast dry with paper towels, then season all over with the salt and black pepper. Place the raw pork roast directly on top of the onions, nestling it into the center so the carrots and onions surround it.
In a small bowl or measuring cup, whisk together the chicken broth, soy sauce, and brown sugar until the sugar is mostly dissolved. This simple mixture is your savory-sweet cooking sauce.
Pour the broth mixture evenly over the pork roast and vegetables in the slow cooker, making sure some of the liquid drips down around the onions and carrots.
Cover the slow cooker with the lid and cook on LOW for 8–10 hours, or on HIGH for 4–5 hours, until the pork is very tender and easily pulls apart with a fork.
Once done, carefully transfer the pork roast to a cutting board. Let it rest for about 5–10 minutes, then slice or gently shred it, removing any large pieces of fat if desired.
Stir the onions and carrots in the slow cooker juices. Taste the cooking liquid and adjust seasoning with a little extra salt or pepper if needed.
Serve the pork roast with the onions and carrots spooned over the top, along with plenty of the cooking juices. Pair with mashed potatoes, noodles, or your favorite side for a complete Sunday-style supper.
Variations & Tips
For picky eaters, you can cut the carrots into smaller pieces or even use baby carrots so they feel more familiar and easy to spear with a fork. If your family prefers milder onion flavor, use one onion instead of two or slice them into larger wedges so they can be picked out more easily. For a slightly sweeter, more traditional Amish-style feel, add 1–2 extra tablespoons of brown sugar or a splash of apple cider along with the broth. If you’d like a thicker gravy, remove the cooked pork and vegetables, then whisk 1–2 tablespoons of cornstarch into a little cold water and stir it into the hot cooking liquid; cover and cook on HIGH for about 10–15 minutes until it thickens. You can also swap chicken broth for beef broth for a deeper, richer flavor, or use water with an extra pinch of salt if that’s what you have on hand. Leftovers freeze well—shred the pork, tuck it into freezer bags with some of the onions, carrots, and juices, and you’ve got an easy heat-and-eat meal for a busy night.
