Pistachio 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 kitchen project that rewards patience in the best possible way. Beef bones get roasted at high heat first, which builds a dark, caramelized depth before they ever hit the slow cooker — that step alone makes a noticeable difference in the final flavor. A splash of apple cider vinegar helps draw minerals and collagen from the bones over the long cook, while carrots, celery, onion, garlic, and fresh thyme round everything out into something that smells absolutely incredible after 20-plus hours on low. When it gels firmly in the fridge, you know you've done it right. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of any such concerns — every ingredient is a straightforward pantry or produce staple with no hidden surprises. Skim the fat, strain it clean, and you've got a glossy, golden broth that's ready to sip straight from a mug, form the base of a soup, or elevate a weeknight pan sauce in seconds.
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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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