Slow Cooker Bone Broth Recipe
Slow cooker bone broth can be made in a slow cooker or on the stovetop using soup bones, vegetables, and water. Long simmering draws out gelatin, giving the broth a rich body that works well for soups, rice, and everyday cooking.
Ingredients
- 3 pounds beef bones marrow bones, oxtail, knuckles, preferably from pasture-raised beef
- 1 tablespoon olive oil
- 2 medium onions, one peeled and roughly chopped and one unpeeled trimmed and halved
- 3 carrots, sliced into 2-inch pieces
- 2 ribs celery, roughly chopped or a handful of celery leaves
- 6 garlic cloves, peeled and smashed
- 2 parsley sprigs
- 3 fresh thyme sprigs
- 2 bay leaves
- 1 tablespoon peppercorns or a teaspoon of black pepper
- 2 tablespoons apple cider vinegar
- 1 gallon filtered or bottled water
- sea salt to taste
Instructions
- Preheat oven to 400 degrees F. Rinse the bones and place them on a roasting pan. Roast for 45 minutes to 1 hour, tossing after 30 minutes.
- While the bones roast, heat the olive oil in a large skillet. Add the carrots, celery, and chopped onions with a pinch of salt. Sauté over medium heat until the vegetables brown on the edges, about 15 minutes. Transfer vegetables to the slow cooker.
- Add the bones, garlic, onion, bay leaves, peppercorns, parsley, thyme, and apple cider vinegar to the Crock Pot. Pour in enough water to cover the ingredients, leaving about two inches at the top so the pot doesn’t overflow.
- Set the slow cooker to high, cover, and cook for one hour. Skim off any foam that rises to the top.
- Reduce to low, cover, and simmer for 3 to 24 hours.
- Turn off the heat and strain the broth through a fine mesh strainer into a clean pot or large bowl.Let it cool to room temperature.
- Store the broth in covered containers or mason jars. Refrigerate overnight and skim off the fat before using or storing.
Notes
Notes:
- Short on Time? You can skip roasting the bones and sautéing the vegetables. Add everything straight to the slow cooker and let it cook. You’ll still end up with a flavorful broth after a few hours.
- Onions: Use one chopped onion for sautéing with the celery and carrots. Add a second onion, halved with the skin on, directly to the pot. The onion skin naturally colors the broth with a rich gold color.
- To Make Bone Broth in a Stockpot: Follow the same recipe using your largest pot on the stovetop. Keep the broth at a gentle simmer over low heat and check it occasionally to make sure it doesn’t boil.
- How to Store Bone Broth: Store the broth in the refrigerator for up to 4 days. For longer storage, freeze it in freezer-safe containers for up to 6 months. Label and date the containers so you know what you have on hand.
Nutrition
Calories: 45.1kcalCarbohydrates: 6.8gProtein: 0.9gTotal Fat: 1.9gSaturated Fat: 0.3gSodium: 25.9mgPotassium: 171.5mgFiber: 1.7gSugar: 2.4gNet Carbohydrates: 5.1g
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