Paraben Free Slow Cooker Bone Broth

Total time24 hr 45 min

Prep time15 min

Cook time30 min

4.8

(11)

Rich, deeply savory, and made entirely from whole ingredients you can see and name, this slow cooker bone broth is the kind of nourishing staple that belongs in every home cook's rotation. Store-bought broths and stocks are notorious for containing preservatives, natural flavor additives, and other synthetic compounds that can be a real concern for anyone avoiding parabens and similar chemicals — making a homemade version the smartest move you can make. Roasting the beef bones first at high heat builds a gorgeous depth of flavor before they ever hit the slow cooker, and the long, low cook time — up to 24 hours — draws out collagen and minerals that give the finished broth that signature silky, gel-like texture when chilled. Apple cider vinegar helps pull even more goodness from the bones, while carrots, celery, onion, garlic, and fresh thyme round out the flavor with nothing but real, recognizable produce. The result is a broth so rich and clean-tasting that you'll wonder why you ever reached for a carton. Use it as a base for soups and stews, sip it warm from a mug, or freeze it in portions so you always have a paraben-free, additive-free option ready to go.

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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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