Paleo Slow Cooker Bone Broth
Rich, deeply savory, and made entirely from whole ingredients, this slow cooker bone broth is the kind of kitchen project that rewards patience in the most satisfying way. Roasting the beef bones first at high heat builds a dark, caramelized foundation that translates directly into color and depth in the finished broth. Apple cider vinegar is the quiet workhorse here — it helps draw collagen and minerals out of the bones over the long, slow cook, which is exactly why a properly made batch gels firmly when chilled. Aromatics like smashed garlic, fresh thyme, and tomato paste layer in savory complexity without any grains, legumes, or additives that would compromise the approach. The slow cooker does the heavy lifting over 20 to 24 hours, so you can set it and go about your life while your kitchen fills with an incredible smell. When it's done, you'll have a glossy, nutrient-dense broth that works beautifully as a sipping broth, a base for soups and stews, or a braising liquid for just about any protein. Store-bought versions rarely come close to this level of quality, and knowing exactly what went into every cup makes it even better.
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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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