Slow Cooker Beef Bone Broth Recipe

Heat oven to 400°F.
Spread the mixed bones on a baking tray in a single layer and place it into the oven. Roast the bones for 30 minutes. Flip bones and roast another 30 minutes.
While the bones are roasting, chop the carrots, onions, and celery. (You are discarding these later, so a rough chop works great!)
Place roasted bones, chopped vegetables, bay leaf, and apple cider vinegar into a 6-quart crockpot. Cover completely with cold filtered water. (All the ingredients should be submerged by about 1 inch of water.)
Cook on low for 24 hours. Add water as needed to keep all the elements covered in water, and periodically skim the foam off the top of the pot.
After 24 hours, the broth should be a dark brown color. Strain the broth through a fine mesh strainer and discard the bones, vegetables and bay leaf.
Before storing, pour into separate containers and cool to room temperature. Once cooled, chill in the refrigerator for 1-2 hours. Skim off the accumulated fat at the top of the tank, if there’s any. Store in the fridge for up to a week or in the freezer for up to 3 months.

Original Author: https://blog.kettleandfire.com/slow-cooker-beef-bone-broth-recipe/

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