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Slow Cooker Bone Broth

This is a simple slow cooker bone broth recipe that is said to help reduce joint pain and inflammation. Side effects include good health, smiles all around, and a happy stomach.
Print Recipe
Prep Time 20 minutes
Cook Time 8 hours 25 minutes
Total Time 8 hours 45 minutes
Course lunch/dinner
Cuisine American
Servings 16 people
Calories 239.9 kcal

Equipment

  • 1 Slow Cooker
  • 1 Baking Sheet
  • 1 Fine-Mesh Strainer
  • 1 Large Bowl (heatproof)

Ingredients
  

Main

  • 3 pounds beef bones or more to taste
  • 3 carrots chopped
  • 2 stalks celery chopped
  • 1 onion chopped
  • 5 cloves garlic smashed
  • 1 teaspoon whole black peppercorns
  • 2 bay leaves
  • 8 cups cold water or as needed to cover
  • 2 tablespoons apple cider vinegar
  • kosher salt to taste

Instructions
 

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; spread beef bones out onto the prepared baking sheet.
  • Roast bones in the preheated oven until browned, 25 to 30 minutes.
  • Place carrots, celery, onion, garlic, peppercorns, and bay leaves into a slow cooker. Place roasted bones over vegetables, then pour in enough cold water to cover bones. Add apple cider vinegar and kosher salt.
  • Cover and cook on Low for 8 hours. Pour broth through a fine-mesh strainer into a bowl and discard any strained solids.

Notes

For optimal flavor and color, ensure bones are deeply browned but not burnt during roasting. Starting with cold water for the slow cooker helps to slowly draw out impurities, resulting in a clearer broth. The apple cider vinegar is crucial for extracting minerals and collagen; don't skip it. After straining, consider chilling the broth to easily remove solidified fat if desired. For enhanced aromatics, a sprig of fresh thyme or a few slices of fresh ginger can be added to the slow cooker.