Soy 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 thing that makes your kitchen smell incredible for an entire day. The bones get roasted first at high heat until they're deeply browned, which builds a complexity that plain simmered broth simply can't match. A splash of apple cider vinegar helps draw minerals and collagen out of the bones over the long, slow cook, while carrots, celery, onion, garlic, and fresh thyme round out the flavor without any shortcuts. Store-bought broths and bouillons are notorious for sneaking in soy-derived additives, flavor enhancers, and fermented seasonings, so making your own is genuinely the cleanest way to get a pure, ingredient-transparent result. After 20 to 24 hours on low, you'll strain out a glossy, golden liquid that gels firmly in the fridge — that wobble is a sign you've done everything right. 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 soy-free building block ready to go.
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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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