Citrus Free Slow Cooker Bone Broth

Total time24 hr 45 min

Prep time15 min

Cook time30 min

4.8

(11)

Rich, deeply savory, and built for the long game, this slow cooker bone broth is the kind of kitchen project that rewards patience in the best possible way. Roasting the beef bones first at high heat coaxes out a deep, caramelized flavor before they ever hit the slow cooker — it's a step that makes a real difference in the final depth of the broth. Tomato paste, smashed garlic, fresh thyme, and whole peppercorns layer in complexity, while a splash of apple cider vinegar helps draw minerals and collagen from the bones over the long, low cook. After 20 to 24 hours, you're left with a broth so rich it gels firmly in the fridge — that wobble is exactly what you want to see. Many store-bought broths and bouillons sneak in citrus-derived additives or natural flavors that can be hard to trace, so making your own from scratch puts you fully in control of every ingredient. Strain it, chill it, skim the fat, and you've got a clean, nourishing base ready to sip on its own or use in soups, stews, grains, and sauces all week long.

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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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