Lactose 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. Roasting the beef bones at high heat before they ever hit the slow cooker is the move that sets this recipe apart — that deep browning on the surface translates directly into a darker, more complex broth with serious body. Apple cider vinegar goes in early to help draw minerals and collagen out of the bones over the long, low cook, which is why a properly made batch gels firmly once it chills. Aromatics like smashed garlic, fresh thyme, tomato paste, and whole peppercorns layer in savory depth without any dairy in sight, making this naturally safe for anyone avoiding lactose. Store-bought versions often sneak in additives or flavor enhancers that can be hard to vet, so making your own puts you fully in control of every ingredient. After straining and chilling, you simply lift off the solidified fat cap and you're left with a clean, golden broth ready to sip straight from a mug or use as a base for soups, braises, and grains. It takes time, but almost none of it is hands-on — your slow cooker does the heavy lifting while you go about your day.
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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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