Slow Cooker Beef Bone Broth Recipe
Make this easy Beef Bone Broth recipe in your slow cooker or crockpot. It's a hands off, "set and forget" kind of method which helps busy people make healthy food in their own kitchen.
Preheat the oven to 350°F (177°C). Placing the bones in a roasting pan or baking dish. Roast for about 20 minutes, until golden brown.
Add all vegetables and herbs to the bowl of the slow cooker. Arrange bones on top of the vegetables. Cover all ingredients with water. Leave about 1-inch of space from the water line to the top of the slow cooker. Stir in the vinegar.
Cover with a lid. Cook on low for 18 to 24 hours.
Skim off any scum that rises to the top. Once cool enough to handle, strain the broth through a strainer and ladle into glass jars for storage.Bone broth keeps in the fridge for up to one week, best if used in 3-5 days. It will freeze well for up to 3 months.
Separate any meat you can and save it for a quick prep meal by adding to an omelette or casserole.
Bone broth does not have a complete amino acid profile, and therefore is not a complete protein. We do not count the protein found in bone broth toward daily macro intake. Any tallow consumed with the broth should be counted. Tallow has 14 g of fat per tablespoon.
Serving: 2cups | Calories: 16kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 24mg | Fiber: 1g | Net Carbohydrates: 2g