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This Slow Cooker Beef Bone Broth is loaded with flavor and nutrients. Great for sipping and as a base for soups, stews, sauces and to use as a cooking liquid.
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5 from 1 vote

Slow Cooker Beef Bone Broth

This Beef Bone Broth is loaded with flavor and nutrients and easily made in a slow cooker. This bone broth recipe is great for sipping or as a base for soups, stews, sauces and to use as a cooking liquid. Cooking time: 1 hour to roast the bones + 18 to 24 hours in the slow cooker
Course Soup
Cuisine American
Keyword Beef Bone Broth, Bone Broth, Slow Cooker Bone Broth
Prep Time 5 minutes
Cook Time 16 hours 30 minutes
Total Time 15 hours 5 minutes
Servings 12 servings
Calories 135kcal


  • 4-5 pounds beef bones
  • 2 carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • 1 large onion, roughly chopped
  • 5 garlic cloves
  • 5 - 6 sprigs fresh parsley
  • 2 - 3 sprigs fresh thyme
  • 12 -15 whole black peppercorns
  • 2 tablespoons apple cider vinegar


  • Preheat the oven to 400 degrees Fahrenheit.
  • Place the bones in a baking sheet or roasting pan lined with foil or parchment paper. Roast for 1 hour flipping each bone once half way through the cooking time. Remove from the oven.
  • Place the roasted bones, carrots, celery, onions, garlic, parsley, thyme and peppercorns into a slow cooker. Add water to cover the bones and vegetables completely. Add the apple cider vinegar.
  • Set the slow cooker on low and cook for a minimum of 18 hours or up to 24 hours. Season lightly with salt if desired.
  • Strain the broth through a fine-mesh strainer over a large bowl or pot. Discard the solids.
  • Transfer the broth to multiple containers or jars and cool for about 30 minutes. Refrigerate for a few hours until the fat rises to the top and hardens. With a spoon scrape off the fat and discard.
  • Refrigerate the broth in air tight containers up to 4 days or freeze up to 6 months.
  • When cold, your broth may look a bit jiggly due to the gelatin from the collagen in the bones. When ready to use gently warm it up and it will return to its liquid form.


I usually do not add salt to my stocks. When ready to serve season to taste.


Calories: 135kcal | Carbohydrates: 29g | Protein: 3g | Sodium: 156mg | Potassium: 819mg | Fiber: 6g | Sugar: 12g | Vitamin A: 20740IU | Vitamin C: 22.5mg | Calcium: 125mg | Iron: 0.8mg