Deeply roasted beef bones go into the slow cooker with carrots, celery, onion, and smashed garlic, plus a spoonful of tomato paste for color and depth. A long, slow simmer of 20 to 24 hours coaxes out all the collagen and marrow richness, while bay leaves, peppercorns, and fresh thyme build a warm, savory background flavor. The result is a broth that chills into a firm, quivering gel — proof of how much natural body it's built on its own. Strained clean and skimmed of fat, it's endlessly versatile as a sipping broth, soup base, or braising liquid. Because you're building the flavor yourself from real bones and vegetables rather than a store-bought carton, it's easy to keep this one in line with an added salt free kitchen.
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Heat the oven to 425°F (220°C). Arrange the bones in a single layer on a rimmed baking sheet and roast for 25–30 minutes, until deeply browned on the surface.
Transfer the roasted bones to a 6-quart or larger slow cooker. Add the carrots, celery, onion, garlic, tomato paste, bay leaves, peppercorns, thyme, salt, and apple cider vinegar.
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