Yeast Free Slow Cooker Bone Broth

Total time24 hr 45 min

Prep time15 min

Cook time30 min

4.8

(11)

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 most satisfying way. The bones get roasted at high heat first, which builds that gorgeous, caramelized depth before a single drop of water is added — a step that makes a real difference in the final flavor. Apple cider vinegar goes in early to help draw minerals and collagen from the bones over the long, slow cook, and the result is a broth that gels firmly when chilled, which is exactly what you want to see. Carrots, celery, onion, garlic, fresh thyme, and a spoonful of tomato paste round everything out into something that tastes like it came from a serious restaurant kitchen. For anyone navigating a yeast-free approach, store-bought broths and stocks can be a minefield of hidden yeast extracts and fermented flavor enhancers — this recipe sidesteps all of that with a completely clean, straightforward ingredient list. After 20 to 24 hours on low, you strain it, chill it, skim the fat, and end up with a glossy, nourishing broth you can sip straight, use as a cooking base, or freeze in portions for whenever you need it.

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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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