When the air turns crisp and the days shorten, there’s something deeply satisfying about the slow, steady simmer of beef broth. It’s not just a cooking process—it’s a way to pause and gather warmth inside your kitchen. This slow cooker beef broth, made from roasted marrow bones and fragrant vegetables, fills your home with a rich aroma that feels like a warm embrace.
One evening, I started this broth late in the afternoon, distracted by a phone call that ran longer than expected. By the time I returned, the kitchen was filled with that unmistakable, hearty smell—somewhere between meaty and earthy, with a hint of roasted caramel from the bones. I wasn’t in a rush to do anything else; I just stood there, spoon in hand, tasting the edge of the broth. It was a quiet moment, imperfect and slow, with a little spill of broth on the counter that I wiped up after getting distracted again. These are the little rhythms I find comforting, the ones that make cooking feel less like a task and more like a ritual.
- Deep, layered flavor that develops slowly, making it a versatile base for soups, stews, or sauces.
- Hands-off cooking lets you set it and forget it, but be ready for a long wait—good things take time.
- Roasting the bones first adds a subtle richness that can’t be rushed or easily replicated.
- It’s simple — and that’s kind of the point. No fuss, just pure, savory goodness.
Even if you’re new to broth-making, this recipe is forgiving. The slow cooker does most of the work, and the occasional skim of fat after chilling is quick and easy. If you’re not using it right away, freezing portions means you’ll always have that warm, homemade flavor ready to go.
PrintSlow Cooker Beef Broth
A rich and flavorful slow cooker beef broth made with beef bones and aromatic vegetables, perfect as a base for soups, stews, and sauces.
- Prep Time: 15 minutes
- Cook Time: 12 hours
- Total Time: 12 hours 15 minutes
- Yield: 8 cups
Ingredients
4 pounds beef marrow bones
2 medium carrots, peeled and cut into chunks
2 celery stalks, cut into chunks
1 medium yellow onion, quartered
4 garlic cloves, smashed
2 bay leaves
1 tablespoon black peppercorns
1 tablespoon apple cider vinegar
12 cups cold water
Instructions
Preheat the oven to 400°F (200°C).
Place the beef marrow bones on a baking sheet and roast in the oven for 30 minutes until browned.
Transfer the roasted bones to the slow cooker.
Add the carrots, celery, onion, garlic, bay leaves, and black peppercorns to the slow cooker.
Pour in the apple cider vinegar and cold water, ensuring the bones and vegetables are fully submerged.
Cover and cook on low for 12 hours.
After cooking, carefully strain the broth through a fine mesh strainer into a large bowl or pot, discarding solids.
Allow the broth to cool to room temperature, then refrigerate. Once chilled, skim off any solidified fat from the surface before using or storing.
Don’t worry about fancy equipment here; a slow cooker will do the heavy lifting. When serving, I usually enjoy this broth with just a sprinkle of fresh herbs and a slice of crusty bread, but it’s also great as a base for a quick stew or a comforting bowl of noodles. I’ve tried adding different aromatics—sometimes a splash of soy sauce or a couple of star anise pods—but honestly, the classic combo of bones and veggies wins every time. If you want to mix it up, maybe toss in a few dried mushrooms or a piece of ginger next time, but I haven’t tested all variations closely, so it’s a bit of an experiment.
FAQ
Can I use a pressure cooker instead? Yes, but the flavor might be slightly less developed since the cooking time is shorter.
How long can I store the broth? Refrigerate for up to 5 days or freeze in portions for up to 3 months.
Do I need to skim the fat? It’s optional but recommended for a cleaner taste.
Making broth this way isn’t just about the end result—it’s about the moments in between. So go ahead, start your slow cooker, and let the scent fill your home while you take a breath. You might even find yourself lingering a little longer in the kitchen than usual.