Artificial Flavors 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 thing that makes your kitchen smell incredible for an entire day. Store-bought broths and stocks are notorious for sneaking in natural and artificial flavor additives, yeast extracts, and "flavor" catch-alls that make label reading a frustrating guessing game. This recipe sidesteps all of that by building every layer of flavor the old-fashioned way — roasted beef bones, fresh vegetables, garlic, tomato paste, and a splash of apple cider vinegar to help draw out the collagen and minerals. The long, low cook time (anywhere from 20 to 24 hours) does the heavy lifting, coaxing a broth that gels firmly when chilled, which is your sign that it's genuinely rich and nourishing. Fresh thyme, bay leaves, and whole peppercorns round out the aromatics without any shortcuts. Once strained and chilled, you'll have a clean, glossy broth ready to sip straight, use as a cooking base, or freeze in batches for whenever you need it.
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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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