Eggless Slow Cooker Bone Broth
Rich, deeply savory, and built on nothing but real whole ingredients, this slow cooker bone broth is the kind of kitchen project that rewards patience in the most satisfying way. Roasting the beef bones first at high heat is the secret move here — that deep browning on the surface translates directly into a darker, more complex flavor in the finished broth. Apple cider vinegar goes in early to help draw minerals and collagen out of the bones over the long, slow cook, and after 20 to 24 hours on low, you end up with something genuinely gelatinous and nourishing. Aromatics like smashed garlic, fresh thyme, tomato paste, and whole peppercorns round out the flavor without any fuss. Since the entire recipe is built around bones, vegetables, and pantry staples, there's nothing here that could sneak in an egg-based ingredient — it's naturally free of that concern from start to finish. Chilling the finished broth overnight makes it easy to lift off the solidified fat layer, leaving you with a clean, glossy stock ready to sip straight from a mug or use as the base for soups, braises, and grains all week long.
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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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