Barley 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 deeply browned, which builds a layer of flavor that no store-bought carton can replicate. A splash of apple cider vinegar goes into the pot alongside carrots, celery, onion, garlic, fresh thyme, and tomato paste — then everything simmers low and slow for up to 24 hours until the liquid turns silky and rich. When it chills down and gels firmly in the fridge, you know you've done it right. For anyone navigating grain sensitivities, packaged broths and stocks can be a minefield of hidden additives and ambiguous "natural flavors," but this recipe keeps things completely straightforward — just bones, vegetables, and aromatics, nothing more. Use it as a base for soups, braise your favorite proteins in it, or simply warm a mug of it on a cold afternoon. Once you have a batch in the fridge, you'll wonder how you ever cooked without 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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