Citric Acid Free Slow Cooker Bone Broth
Rich, deeply savory, and made entirely from whole ingredients you can trust, this slow cooker bone broth is the kind of kitchen project that rewards patience in the best possible way. For anyone avoiding citric acid — a preservative and flavor enhancer that sneaks into a surprising number of store-bought broths and stocks — making your own is genuinely the cleanest solution. The ingredient list here is refreshingly straightforward: roasted beef bones, aromatics, a splash of apple cider vinegar to help draw minerals from the bones, and time. Roasting the bones first at high heat builds that deep, caramelized backbone of flavor before the slow cooker even turns on. After 20 to 24 hours on low, you end up with a broth so rich in natural gelatin that it sets firmly in the fridge — a sign you've done everything right. Skimming the solidified fat after chilling gives you a clean, glossy final product that's ready to sip, use as a cooking base, or freeze in batches for whenever you need it. Once you see how easy this is to pull off, going back to cartons with questionable additives will feel completely unnecessary.
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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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