Want to batch cook? Cooking bone broth in a slow cooker style can be used for so many homemade meals and is super healthy as a drink! Easy to make and store for later too. Just one of the Crockpot recipes we make often.
Jump To
- What is the difference between stock and broth?
- How Long to Cook Beef Bone Broth in Slow Cooker
- Ingredient Notes
- What are the best bones to make beef broth?
- Do you have to roast bones to make bone broth?
- Is it better to cook bone broth on low or high in slow cooker?
- Bone Broth Slow Cooker Recipe
- How to Save Leftovers
- FAQ
Beef bone broth is so healthy for you! If you have only bought this and never made it from scratch you are in for a real treat. It is so much better homemade. Let us share our step by step instructions with you here.
We first shared with you how to make Instant Pot Bone Broth recipe style which is amazing but sometimes you want it the “old fashioned” way right?? Low and slow is really the ideal way to make this collagen filled liquid, so if you have the time THIS is the best way to make it.
What is the difference between stock and broth?
Both have health benefits but stock is made primarily from bones (often roasted first) with some meat and/or bone marrow attached, with vegetables, herbs, and spices. Broth mainly uses meat, with maybe some bones.
How Long to Cook Beef Bone Broth in Slow Cooker
As opposed to Chicken Broth Instant Pot style you will want a good 12 hours to get this done really well. You want the nutrients from the marrow inside or bits of meat still attached to release adding vitamins and flavor into the liquid. A few hours longer is even fine at up to 14 hours on low ideally.
Ingredient Notes
You are going to want to pick up a few pounds bones, beef femur bones used in this case but you could use any of them. Ones with bone marrow are best to add the most nutrition and flavor.
As for the vegetables I like to add large chunks of Carrots peeled and chopped, Celery, chopped are a nice add in as well and Onions either white or yellow work great.
Apple cider vinegar is acidic which helps break down the bones and release key minerals like calcium, magnesium, and phosphorus into the broth
- Bay leaves adds a deeper flavor to it
- Sea salt and pepper to taste or can be omitted entirely for low-sodium
Variations and Substitutions
You could use other bones with the same other ingredients and timing. For instance if you wanted to use chicken bones then you would use those, or this How to Make Pho Broth with oxtail. Use what you love, leftover bones you have on hand, and it is especially great to make after making shank or short ribs so you have no waste.
What are the best bones to make beef broth?
Marrow Bones will give you the richest flavor & nutrients of them all. Femur and Shank bones add deep umami flavor and nutrient-rich bone marrow so those are highly suggested. You can find them in the freezer section almost year round at the store.
Joint Bones are super high in collagen / gelatin which is great. These include nuckle bones, Oxtail, Neck bones contain cartilage and connective tissue, making the broth thick and gelatinous when cooled.
You can use other meaty bones to further enhance the flavor such as short ribs, beef shank with bone, beef neck add meatiness and extra flavor to balance the broth.
Often time I have used several soup bones (A Mix of Meat & Marrow) because I get several when we get our half a cow at the beginning of the year from the butcher. But really any beef soup bones sold at butcher shops usually contain a mix of marrow, meat, and cartilage—great for a well-balanced broth.
Do you have to roast bones to make bone broth?
Yes, that is highly recommended to get the best flavor. Even before slow cooking in this case you really need to roast the bones at 375 on a lined baking sheet with foil in the first step for about 30 minutes. If you don’t the flavor will not be as rich. Not that you couldn’t make it without this step but it isn’t as delicious if you skip it.
Is it better to cook bone broth on low or high in slow cooker?
LOW is so much better and more nutritious too because; You get better nutrient extraction. A slow, low simmer (below 190°F) helps extract collagen, minerals, and gelatin without breaking them down too quickly.
You will get a clearer broth, cooking on high can cause the broth to become cloudy due to excessive agitation. Low will give you a much richer flavor since a long, slow cook deepens the flavor without overcooking the ingredients, which can make the broth taste bitter. AND you will achieve a more gelatinous texture. Cooking too hot can break down collagen too quickly, reducing the thickness of the broth when cooled.
Bone Broth Slow Cooker Recipe
Equipment
- 1 baking sheet
- 1 knife
- 1 slow cooker
- 1 funnel to store in jars
- mason jars if storing with lids
Ingredients
Instructions
- Preheat oven to 375. Line a baking sheet with aluminum foil. Place beef bones on top of the foil and roast for 30 minutes.
- Place carrots, celery, onion, bay leaves, salt, and pepper into bottom of a slow cooker and mix well. Place beef bones on top of the vegetables and add enough water to cover the bones. Stir in apple cider vinegar.
- Place the lid on the slow cooker and cook on low for 12-14 hours. When cooking is complete, turn off slow cooker and let stand for one hour.
- Use a slotted spoon to remove the bones and vegetables from the broth and discard.
- Using 2 layers of cheesecloth wrapped around a large bowl, strain the broth into a separate bowl. Skim off the fat if desired. Let cool completely before storing covered in jars.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Save Leftovers
Then you can use right then and there to make a recipe or this is how to can beef broth safely and for a longer duration.
FAQ
If simmered too long (especially over 48 hours), the bones and connective tissues break down too much, releasing excess minerals and amino acids that can make the broth taste bitter, metallic, or overly intense.
Yes! The best way is to pour cooled broth in ice cube trays and wait until they are solid. Then pop them out and transfer to a gallon freezer bag. Then you can pull a few out at a time! In mason jars you need those without a narrow mouth and ONLY fill the jar only up to 2/3 full to leave room for expansion.
You may have heard of it but the nutritional benefits of drinking bone broth are many. It fights inflammation, has many vitamins to it, improves gut health, sleep and brain function, and the list goes on and on. SO not only is it a super flavorful liquid you can cook meat and noodles in but your skin will thank you for it.
