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Making Slow Cooker Beef Bone Broth is ultra easy to make with just a few ingredients. Perfect to make ahead and freeze to use in all sorts of recipes like this Beef Rendang (Malaysian Beef Curry), Slow Cooker Beef Pot Roast or this Easy Beef Stroganoff.
Homemade beef broth has a much greater depth of flavor than store bought, and in turn adds more flavor to the dishes you cook.
PLUS, it is filled with nourishing nutrients and is so comforting on a cold day. I like to just add a touch of salt (totally optional, but I'm addicted) and sip it in a mug (like I do with this Instant Pot Chicken Bone Broth, chicken feet bone broth, and Turkey Bone Broth).
What I love about this recipe is it makes a TON of broth and is so easy! Learn more about the benefits of bone broth.
Ingredients
Beef bones can be tricky to find sometimes. There are times I can find them in my local grocery store, but they don't always carry them. I've had pretty good luck getting them at the Asian market, but you can also buy beef bones online.
Honestly, you will get the best flavor and a healthier broth if you use good quality beef bones.
Apple cider vinegar is used to help the bones and cartilage break down which helps the broth to gel (become like gelatin).
The full list of ingredients can be found in the recipe card at the bottom of the post.
You can also use beef marrow bones to make roasted bone marrow.
Step By Step Instructions
Place the bones on a baking sheet and roast in a 400F degree oven for 40 minutes.
Remove from oven and place in the slow cooker, along with all remaining ingredients.
Fill the slow cooker to the top (leave about an inch or two) with water, cover and cook on high for 12 hours. Reduce heat to low and cook another 12 hours.
After cooking is complete, strain the beef broth using a strainer (or sieve/cheesecloth). Divide into individual 1 cup servings and freeze in a freezer safe container for up to 6 months. If you plan on using it immediately, it should stay fresh in the fridge for about 5 days.
Expert Tips
- Don't skip roasting the bones. It adds an incredible flavor and your broth just won't be as good if you skip this part.
- This recipe doesn't call for salt as I prefer to control the salt content depending on what I use the broth for.
- Straining it through a sieve or cheesecloth will provide you with the clearest results.
Did you make this broth? Rate the recipe and leave me a comment to let me know how it turned out!
This recipe was originally published in April 2017. It has been updated for content and photos.
Slow Cooker Beef Bone Broth
Ingredients
- 3-4 pounds beef bones
- 1 onion quartered
- 2 carrots roughly chopped
- 4 cloves garlic smashed
- 1 bay leaf
- ½ teaspoon black peppercorns
- ¼ cup apple cider vinegar
Instructions
- Place the bones on a baking sheet and roast in a 400F degree oven for 40 minutes.
- Remove from oven and place in the slow cooker, along with all remaining ingredients.
- Fill the slow cooker to the top (leave about an inch or two) with water, cover and cook on high for 12 hours. Reduce heat to low and cook another 12 hours.
- After cooking is complete, strain the beef broth using a strainer (or sieve/cheesecloth).
- Divide into individual 1 cup servings and freeze in a freezer safe container for up to 6 months. If you plan on using it immediately, it should stay fresh in the fridge for about 5 days.
Expert Tips:
- Don't skip roasting the bones. It adds an incredible flavor and your broth just won't be as good if you skip this part.
- This recipe doesn't call for salt as I prefer to control the salt content depending on what I use the broth for.
- Straining it through a sieve or cheesecloth will provide you with the clearest results.
Nutrition
