Low Sugar Slow Cooker Bone Broth
Rich, deeply savory, and made entirely from whole ingredients, this slow cooker bone broth is the kind of thing that makes your kitchen smell incredible for an entire day. Roasting the beef bones first at high heat builds a dark, caramelized base that translates into serious depth of flavor — no shortcuts, no powders, no hidden sweeteners. A splash of apple cider vinegar helps draw collagen and minerals out of the bones over the long, gentle cook, while carrots, celery, onion, garlic, and fresh thyme round everything out into something that tastes genuinely nourishing. The 20-to-24-hour low-and-slow process is what sets this apart from anything you'd find in a carton at the store, where added sugars and natural flavor additives can sneak into even the most "clean" looking labels. When you pull it from the fridge and it's set into a firm, jiggly gel, that's your sign the collagen did its job. Use it as a base for soups and stews, sip it warm from a mug, or freeze it in portions so you always have a clean, wholesome stock on hand.
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Learn more →Ingredients
8 servings
- 3 lb mixed beef bones (knuckles, marrow bones, and/or oxtail)
- 2 tbsp apple cider vinegar
- 2 medium carrots, roughly chopped
- 3 stalks celery, roughly chopped
- 1 medium yellow onion, quartered
- 6 cloves garlic, smashed
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp whole black peppercorns
- 4 sprigs fresh thyme
- 1 tsp salt
- 10–12 cups cold water (enough to cover bones by 1 inch)
Instructions
- 1
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.
- 2
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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