Pork Free Slow Cooker Bone Broth

Total time24 hr 45 min

Prep time15 min

Cook time30 min

4.8

(11)

Rich, deeply savory, and built entirely from beef bones and fresh aromatics, this slow cooker broth is the kind of thing that makes your whole kitchen smell incredible for an entire day. Every ingredient here is naturally free from pork and pork derivatives — no hidden additives, no questionable stock cubes, just clean, wholesome components you can verify yourself. Roasting the bones first at high heat is the secret weapon: that deep browning adds a complexity and color that store-bought broth simply cannot match. The apple cider vinegar works quietly in the background, helping to draw minerals and collagen out of the bones over the long, slow cook. After 20 to 24 hours on Low, you end up with a broth so rich in gelatin that it sets firmly in the fridge like loose jello — a sign you've done everything right. Skimming the solidified fat layer once it's chilled gives you a clean, glossy finish that's ready to sip straight from a mug or use as the base for soups, stews, and braises. This is one of those recipes that rewards patience with something genuinely special.

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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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