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Beef bone broth is a glass jar with a spoon

Slow Cooker Beef Bone Broth

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Slow cooker beef bone broth is a nourishing and nutrient-dense kitchen staple that everyone should know how to make! This recipe makes it easy.
Servings 6 servings
Author Michelle

Equipment

Ingredients

  • 2.5-3 lbs meaty soup bones short ribs, knuckle bones, marrow bones, etc
  • Salt and pepper
  • 3 cups vegetable scraps onion, carrots, celery, parsnips
  • 2 tbsp fresh herbs rosemary, parsley, thyme
  • Water
  • 1 tbsp apple cider vinegar

Instructions

  • Preheat the oven to 400 F and line a baking sheet with parchment paper. Season your soup bones with salt and pepper and transfer to the oven. Bake for 15 minutes or until lightly browned. Remove from the oven.
  • Transfer the bones to the slow cooker along with the vegetable scraps, herbs, and apple cider vinegar. Cover with water (enough to cover the bones and vegetables)
  • Place the lid on the slow cooker and cook on low for 24 hours.
  • Using a fine mesh strainer, carefully strain the broth. Allow to cool before storing in the fridge or freezer, and using in soups, stews, pot roast, etc!

Notes

  • Freeze for 3-6 months. Allow the broth to fully cool before freezing in souper cubes before shrink wrapping in a vacuum sealer to avoid freezer burn. 
  • Store in glass for 3-5 days. I love to use these glass jars to store my bone broth in the fridge.