Rice Free Slow Cooker Bone Broth

Total time24 hr 45 min

Prep time15 min

Cook time30 min

4.8

(11)

Rich, deeply savory, and packed with collagen, this slow cooker bone broth is the kind of kitchen project that rewards patience in the most satisfying way. Starting with a hot oven roast on the bones builds a caramelized depth that store-bought cartons simply cannot replicate — that browning step is what gives the finished broth its gorgeous amber color and complex flavor. Apple cider vinegar goes in early to help draw minerals from the bones over the long, slow cook, while aromatics like garlic, thyme, bay leaves, and tomato paste layer in savory warmth without any fuss. After 20 to 24 hours on low, you end up with a broth so rich in natural gelatin that it sets like jello in the fridge — a sign you've done everything right. Naturally free of grains and starches, this recipe is a clean, wholesome base that works beautifully on its own as a warming sip or as the foundation for soups, stews, and sauces. Straining, chilling, and skimming the fat at the end takes only minutes and leaves you with a polished, restaurant-quality result. Make a big batch, portion it into containers, and you'll have liquid gold stashed in your freezer for weeks.

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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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