Lupin 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. Beef bones get roasted at high heat first, which coaxes out that gorgeous caramelized depth before a single drop of water is added. From there, the slow cooker does the heavy lifting — a long, gentle simmer with carrots, celery, onion, garlic, thyme, and a splash of apple cider vinegar draws out collagen and minerals until the broth turns silky and rich. When it chills down and sets into a firm gel, you know you've done it right. For anyone navigating ingredient sensitivities, this recipe is refreshingly straightforward — every component is a recognizable whole food, with no fillers, flours, or legume-derived additives that can sneak into store-bought versions. Skim the fat, strain it clean, and you're left with a versatile base that elevates soups, braises, and grains alike. Make a big batch, portion it into containers, and you'll be pulling from it all week.
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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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