MSG Free Slow Cooker Bone Broth
Rich, deeply savory, and made entirely from whole ingredients you can see and name, this slow cooker bone broth is the kind of thing that makes your kitchen smell incredible for an entire day. Store-bought broths and bouillons are notorious for sneaking in glutamates, yeast extracts, and flavor enhancers that make them off-limits for anyone avoiding added MSG — which is exactly why making your own is such a satisfying solution. The flavor here comes honestly: beef bones roasted until deeply browned, a handful of aromatics, tomato paste, fresh thyme, and a splash of apple cider vinegar that helps draw collagen and minerals out of the bones over a long, slow cook. After 20 to 24 hours on Low, you end up with a broth so rich it gels firmly in the fridge — that wobble is a sign you did everything right. Straining it through a fine-mesh sieve and skimming the fat once chilled gives you a clean, glossy liquid that's ready to sip straight from a mug or use as the backbone of soups, braises, and sauces. Every ingredient on this list is exactly what it says it is, with no hidden additives or ambiguous "natural flavors" to second-guess.
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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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