Turkey 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. It's a genuinely useful recipe for anyone avoiding poultry-based stocks, since so many store-bought broths and bouillon cubes default to chicken or turkey as their base. Here, roasting the bones first at high heat builds a dark, caramelized foundation before anything even hits the slow cooker — that step alone makes a noticeable difference in depth and color. Apple cider vinegar goes in early to help draw collagen and minerals out of the bones over the long cook, and the payoff is a broth that gels firmly in the fridge, which is exactly what you want. Carrots, celery, onion, garlic, tomato paste, and fresh thyme round out the flavor without overwhelming the beefy backbone. After 20 to 24 hours on low, you strain everything out and are left with a clean, glossy liquid that works beautifully as a sipping broth, a soup base, or a braising liquid. Make a big batch, portion it into containers, and you'll have something genuinely nourishing on hand all week.

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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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