Slow Cooker Bone Broth

Name: Slow Cooker Bone Broth
Ingredients: 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; cold water to cover; 2 tablespoons apple cider vinegar; kosher salt to taste

10 ingredients

4 steps

Ingredients

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
cold water to cover
2 tablespoons apple cider vinegar
kosher salt to taste

Directions

1

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; spread beef bones out on prepared baking sheet.
2

Roast bones in the preheated oven until browned, 25 to 30 minutes.
3

Place carrots, celery, onion, garlic, peppercorns, and bay leaves in a slow cooker. Place roasted bones over vegetables; pour in enough cold water to cover bones. Add apple cider vinegar and kosher salt.
4

Cook on Low for 8 hours. Pour broth through a fine-mesh strainer into a bowl and discard any strained solids.