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Slow Cooker Beef Bone Broth

Bone broth is good for many purposes other than just being tasty. it’s good for gut health, joint health and maintains healthy skin, immunity and boosts detoxification. Try this one without onions and garlic – using carrots and celery root instead.
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Cook Time 2 days
Course: Soup
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef marrow bones, thawed, grassfed preferable

  • 3 large carrots, unpeeled

  • 1/2 medium celery root

  • a few sprigs of herbs – rosemary, oregano & thyme

  • 2 bay leaves

  • 2 tbsp apple cider vinegar, unpasteurized
  • 1/2 tsp sea salt
  • water as needed

Method
 

  1. Preheat oven to 425 degrees F
  2. Place your bones onto a baking sheet and place into the oven. Cook for 30 minutes.
  3. Wash and chop veggies into large pieces – large enough that they won’t turn to mush.
  4. Once your bones have roasted, pull them out of the oven and put them directly into a slow cooker. Add the veggies and the herbs into the cooker with the bones
  5. Fill a 6-quart slow cooker with fresh water up to about ¾ inch under the rim. Add the bay leaves, ACV and salt
  6. Cook in your pot on low. Remove the herbs after about 4 hours and remove the veggies once they’re very soft, but not yet mushy
  7. Let the bones cook for a total of 24-48 hours. Strain the broth, let cool a bit, and store in glass jars for up to ONE WEEK in your fridge. You can also freeze the broth if you don’t use it right away.

Notes

The appearance of a gel-like substance (natural gelatin) is normal and desired – enjoy the gut-friendly goodness!