Almond Free Slow Cooker Bone Broth
Rich, deeply savory, and made entirely from whole ingredients you can see and name, this slow cooker bone broth is the kind of kitchen project that rewards patience in the best possible way. The bones get roasted first at high heat until they're deeply browned, which builds a layer of flavor that no store-bought carton can touch. Apple cider vinegar goes in early to help draw minerals and collagen out of the bones over the long, slow cook, and aromatics like fresh thyme, smashed garlic, tomato paste, and whole peppercorns round everything out beautifully. After 20 to 24 hours on low, you're left with a broth so rich it gels firmly in the fridge — a sign you've done everything right. There's not a nut or nut-derived ingredient anywhere in this recipe, so if you've been scanning labels on packaged broths out of caution, you can finally stop. Strain it, chill it, skim the fat, and you've got a versatile base for soups, braises, or just sipping straight from a mug on a cold afternoon.
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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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