Slow 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.