Gut Friendly Slow Cooker Bone Broth

There is something deeply satisfying about a broth that gels solid in the fridge — that wobble is your sign that it's loaded with collagen and gelatin, exactly what a sensitive gut craves. Starting with a hot oven to roast the bones until deeply browned builds a rich, savory foundation before the slow cooker even turns on, so the flavor is anything but flat. Apple cider vinegar goes into the pot early, helping to draw minerals and connective tissue goodness out of the knuckles, marrow bones, and oxtail over the long, low cook. Aromatics like garlic, thyme, carrots, and celery round out the broth without overwhelming it, keeping things gentle and nourishing rather than heavy. Cooking on Low for up to 24 hours gives the liquid time to become truly silky — the kind of result that a stovetop simmer rarely achieves without constant attention. Once chilled and skimmed, you're left with a clean, golden broth that's easy to sip straight from a mug, stir into soups, or use as a base for grains and sauces. It's the kind of thing you make on a Sunday and feel good about all week long.

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