Caffeine Free Slow Cooker Bone Broth
Rich, deeply savory, and built entirely from whole ingredients, this slow cooker bone broth is the kind of thing that makes your kitchen smell incredible for an entire day. The bones get roasted first at high heat until they're deeply browned, which unlocks a complexity that you simply can't shortcut — that step alone is what separates a truly satisfying broth from a watery one. Apple cider vinegar goes in early to help draw minerals and collagen from the bones over the long, gentle cook, and after 20 to 24 hours on low, you're rewarded with a broth that gels firmly in the fridge — a sign you've done everything right. Carrots, celery, onion, garlic, tomato paste, and fresh thyme round out the flavor without any processed additives or mystery ingredients. For anyone avoiding caffeine, this is a genuinely warming, nourishing alternative to a morning cup — no tea, no coffee, no hidden stimulants, just clean, slow-cooked goodness. Sip it straight from a mug, use it as a base for soups and stews, or freeze it in portions so you always have something wholesome 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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