Nitrate & Nitrite 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. Packaged broths and stocks are notorious for sneaking in celery powder, cured meat extracts, and other additives that carry hidden nitrates and nitrites — making a truly clean version surprisingly hard to find on a grocery shelf. Here, the depth of flavor comes from roasting the beef bones until they're deeply browned, then letting them simmer low and slow with fresh vegetables, garlic, tomato paste, and herbs for up to 24 hours. The apple cider vinegar does quiet but important work, helping draw collagen and minerals out of the bones so the finished broth gels firmly when chilled — a sign you've done everything right. Every ingredient in the pot is whole, fresh, and unprocessed, so you know exactly what you're sipping or cooking with. It's endlessly useful as a base for soups, braises, or just a warm mug on a cold afternoon, and a batch stores beautifully 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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