Coconut 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 they're deeply browned, which builds a layer of flavor that no store-bought carton can match. A splash of apple cider vinegar helps draw minerals from the bones over the long, slow cook, while carrots, celery, onion, garlic, and fresh thyme round everything out into something genuinely complex. After 20 to 24 hours on low, you're left with a broth so rich it gels firmly in the fridge — a sign you've done everything right. Many packaged broths and bouillons sneak in coconut aminos, coconut water, or coconut-derived additives, so making your own from scratch is the cleanest way to stay clear of those surprises. Strain it, skim the fat, and you've got a versatile base ready for soups, braises, or just a warm mug on a cold afternoon.
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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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