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 best possible way. The bones get roasted at high heat first, building a caramelized depth that carries through every hour of the long, slow simmer. Apple cider vinegar helps draw minerals and collagen from the bones, while carrots, celery, onion, garlic, and fresh thyme round out the flavor without any shortcuts or additives. Most store-bought broths and stocks sneak in refined vegetable or seed oils through flavor enhancers, emulsifiers, or processed ingredients — here, every single component is clean and recognizable. There is no canola, no soybean oil, no mystery "natural flavors" to second-guess. What you get instead is a broth that gels firmly when chilled, which is exactly the sign of a collagen-rich, properly made batch. Ladle it into soups, use it to braise vegetables or meat, sip it warm from a mug, or freeze it in portions for whenever you need a solid, nourishing base.
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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.
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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