Nutmeg Free Slow Cooker Bone Broth
Rich, deeply savory, and built for the long game, this slow cooker bone broth is the kind of kitchen project that rewards patience in the best possible way. Roasting the beef bones first at high heat coaxes out a deep, caramelized flavor before they ever hit the slow cooker — it's a step that makes a real difference in the final color and complexity. Apple cider vinegar goes in early to help draw minerals and collagen from the bones over that long, low simmer, which is exactly why a properly made batch gels firmly once it chills. Carrots, celery, onion, garlic, tomato paste, and fresh thyme round out the aromatics without any of the warm spices that can sneak into store-bought versions and cause problems for sensitive cooks. The 20-to-24-hour cook time sounds like a commitment, but the slow cooker does all the heavy lifting while you go about your day. What you end up with is a clean, wholesome broth that works beautifully as a sipping stock, a soup base, or a flavor booster for grains and sauces — completely on your own terms.
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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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