Oats 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 dark, caramelized depth you just can't get any other way. From there, aromatics like smashed garlic, fresh thyme, tomato paste, and a splash of apple cider vinegar do the heavy lifting over a long, gentle simmer — anywhere from 20 to 24 hours. The result is a broth that gels firmly when chilled, which is exactly the sign of a collagen-rich, properly made batch. For anyone navigating grain sensitivities, this recipe is naturally free of any oat-derived ingredients, and every component is straightforward enough that there's no guesswork about what's in the pot. Store-bought broths and stocks can be surprisingly tricky — some contain additives or are processed on shared lines — so making your own puts you fully in control. Sip it warm from a mug, use it as a base for soups and braises, or freeze it in portions to have on hand 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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