Slow Cooker Bone Broth
Yield: 6 servings
Active Time: 20 minutes
Total Time: 8 to 12 hours
3 pounds beef bones
1 yellow onion, quartered
2 medium unpeeled carrots, cut into 2-inch pieces
1 leek, cut into 2-inch pieces
1 head garlic, halved crosswise
2 celery stalks, cut into 2-inch pieces
2 bay leaves
1 small bunch parsley
1 sprig rosemary
3 sprigs thyme
2 tablespoons black peppercorns
2 tablespoons apple cider vinegar
Arrange beef bones, onion, carrots, leek, and garlic on the prepared baking sheet and roast until beef bones are browned, about 30 minutes.
Place celery, bay leaves, parsley, rosemary, thyme, and peppercorns in slow cooker followed by the roasted bones and vegetables. Pour in apple cider vinegar and fill slow cooker with filtered water until all the contents are fully submerged. Secure the lid and cook on low for 8 to 12 hours. The longer the broth cooks, the richer the flavor will be. During the cooking process, if too much liquid evaporates, add a bit more water.
Using a fine mesh sieve, drain the broth and discard the solids. Broth can be stored in the fridge for up to 5 days or frozen for later use.