Honey Free Slow Cooker Bone Broth
Rich, deeply savory, and built entirely from whole ingredients, this slow cooker bone broth is the kind of kitchen project that rewards patience in the most satisfying way. The bones get a hard roast in a hot oven first, which develops that dark, caramelized depth you'd expect from a restaurant-quality stock — no shortcuts, just real flavor. Apple cider vinegar goes in early to help draw minerals and collagen out of the bones over the long, slow cook, and aromatics like smashed garlic, fresh thyme, tomato paste, and whole peppercorns round everything out beautifully. After 20 to 24 hours on low, you're left with a broth that gels firmly in the fridge — a sign it's genuinely rich in gelatin and worth every hour it took. Every single ingredient here is naturally free of sweeteners, so there's no label-reading required and no risk of hidden additives sneaking in. It's endlessly versatile as a sipping broth, a soup base, or a braising liquid, and it stores well in the fridge or freezer for whenever you need it.
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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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