Mustard Free Slow Cooker Bone Broth
Rich, deeply savory, and made entirely from whole ingredients you can see and trust, this slow cooker bone broth is the kind of kitchen project that rewards patience in the best possible way. Mustard has a sneaky way of turning up in store-bought broths and seasoning blends, so making your own from scratch is the cleanest solution — and honestly, the results blow anything from a carton out of the water. Beef bones get roasted at high heat first, which builds that gorgeous, caramelized depth before the slow cooker even turns on. A splash of apple cider vinegar helps draw collagen and minerals out of the bones over the long cook, giving you a broth that gels firmly in the fridge — a sign you've done everything right. Carrots, celery, onion, garlic, tomato paste, and fresh thyme round out the flavor without any hidden ingredients to second-guess. After 20 to 24 hours on low, you strain everything out and are left with a glossy, amber liquid that works as a sipping broth, a soup base, or a secret weapon for sauces and grains. It takes almost no active effort, and the payoff is a freezer stocked with something genuinely nourishing and completely your own.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!