I’ll share my Slow Cooker Bone Broth recipe that simplifies making healthy beef bone broth into just a few easy steps and includes a little trick I never skip.

Jump to Recipe

I used to think bone broth was just a fad, but Healthy Beef Bone Broth • All That’s Jas pulled me in. Made from beef bones and garlic cloves, it smells odd at first then becomes strangely addictive.

I kept scribbling messy notes after trying a few Slow Cooker Bone Broth approaches and scrolling Beef Stock Recipes at 2 a.m. There are tiny surprises that flip the whole thing, tricks I didnt expect, and yeah sometimes I mess it up.

When it finally gels and the flavor shows up, you cant ignore it — your body will thank you, even if you cant explain why.

Ingredients

Print Recipe (No Advertisments)

Beef bones: Rich in collagen and protein, gives body and savory depth; supports joint health.
Onion: Adds sweetness and umami, contains antioxidants and a bit of fiber, great flavor.
Carrots: Imparts subtle sweetness, packed with beta carotene and fiber, boosts vitamin A.
Garlic: Gives savory punch, may aid immunity, adds slight pungent sweetness when simmered.
Apple cider vinegar: Helps draw minerals from bones, adds mild tang, aids digestion a bit.
Fresh parsley: Bright herb, it’s adds freshness and vitamin K, stems add extra flavor too.
Bay leaves: Subtle herbal aroma, not eaten, it give background complexity and warmth to broth.
Peppercorns: Whole peppercorns add gentle heat, antioxidants, and depth without overpowering other flavors.

Ingredient Quantities

3 to 4 lb beef bones (marrow bones and knuckle bones, short ribs or oxtail optional for more meat)

1 large yellow onion, unpeeled and quartered

2 medium carrots, roughly chopped

2 celery stalks, roughly chopped

4 garlic cloves, smashed

2 tablespoons apple cider vinegar

2 bay leaves

1 tablespoon whole black peppercorns

1 small bunch fresh parsley, stems ok

12 cups water, or enough to cover bones

1 to 2 teaspoons sea salt, or to taste

Optional: 1 lb meaty bones or short ribs for extra body

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 425 F and roast 3 to 4 lb beef bones (add the optional 1 lb meaty bones or short ribs if using) on a rimmed baking sheet until deeply browned, about 30 to 45 minutes; this adds a lot more flavor so don’t skip it if you can.

2. Transfer roasted bones to a large stockpot, slow cooker, or Instant Pot. Pour in about 12 cups water or just enough to cover the bones, then add 2 tablespoons apple cider vinegar and let everything sit cold for about 30 minutes so the vinegar can help draw minerals from the bones.

3. Add 1 large unpeeled quartered yellow onion, 2 medium roughly chopped carrots, 2 celery stalks roughly chopped, 4 smashed garlic cloves, 2 bay leaves, and 1 tablespoon whole black peppercorns to the pot. Reserve the small bunch of parsley stems to add near the end.

4. Bring the pot slowly up to a gentle simmer over medium heat, then lower the heat to maintain a very low simmer. As it starts to simmer you may see foam rise to the top; skim that off with a slotted spoon during the first hour to keep the broth clear.

5. Simmer very gently for at least 12 hours and up to 24 hours for a rich gelatinous broth; keep the lid slightly ajar to prevent boiling and to reduce cloudiness. If using a slow cooker set low for 12 to 24 hours. If using an Instant Pot, pressure cook for about 2 to 3 hours on high then allow a natural release.

6. Add the parsley stems in the last 20 to 30 minutes of cooking so they still give fresh flavor without getting completely cooked away.

7. Turn off the heat and let the broth cool slightly. Remove the large bones and big solids, then strain the liquid through a fine mesh sieve or cheesecloth into a clean container to catch all the little bits.

8. Season with 1 to 2 teaspoons sea salt or to taste after straining, not before, because simmering concentrates flavors and you can always add more later.

9. Chill the broth in the fridge until the fat solidifies on top, then spoon off the fat if you want a leaner broth. Store in the fridge for up to 5 days or freeze in portions for up to 3 months. You’ll know you did it right if the cold broth becomes slightly jelly like from the gelatin.

Equipment Needed

1. Rimmed baking sheet for roasting the bones (dont skip this step if you can)
2. Large stockpot, slow cooker, or Instant Pot to simmer the broth in
3. Fine mesh sieve or cheesecloth for straining out the bits
4. Slotted spoon or skimmer to remove the foam while it simmers
5. Large ladle for scooping and portioning the broth
6. Cutting board and chef s knife for prepping the onion, carrots, celery and garlic
7. Measuring spoons and a measuring cup for the vinegar and salt
8. Heatproof tongs and oven mitts for handling hot bones and the hot baking sheet
9. Airtight containers or jars with lids for chilling and freezing the broth

FAQ

Q: How long should I simmer the bones for best results? A: Aim for 12 to 24 hours on a very low simmer for rich gelatin and deep flavor, 8 hours is the bare minimum. If you use a pressure cooker, 2 to 3 hours usually gives good results.

Q: How do I know the broth is done? A: It will smell deeply savory, the liquid will be a rich brown and when chilled it should gel slightly. If the meat falls off the bones and the joints feel soft you got it.

Q: Do I have to use apple cider vinegar? A: No, but 2 tablespoons helps draw minerals and collagen out of the bones. If you skip it the broth still works fine, it just might be a little less nutrient dense.

Q: When should I add salt and herbs? A: Add salt at the end so you can control seasoning. Hard veggies and whole spices go in at the start, delicate herbs like parsley stems toward the last 30 minutes to keep flavor bright.

Q: How do I store and reheat the broth? A: Cool quickly, refrigerate within 2 hours and use in 3 to 4 days. Freeze in portions up to about 6 months. Reheat to a gentle simmer, skim off fat if you want it leaner.

Q: My broth didn't gel, is it ruined? A: Not at all. Gelatin level depends on bone type and amount of knuckle or marrow bones. It can still be nutritious and tasty even if it stays a thin liquid.

Healthy Beef Bone Broth • All That’s Jas Recipe Substitutions and Variations

Beef bones (3 to 4 lb): swap for meaty bones like short ribs, oxtail or beef shank for richer mouthfeel, or use roasted chicken/turkey carcasses if you want a lighter broth — flavor will change, but it’ll still gel.
Large yellow onion (unpeeled): use leek greens for a milder, sweeter note, or shallots/red onion if that’s what you got on hand; keep skins on for color and depth.
2 tablespoons apple cider vinegar: white wine vinegar or lemon juice work the same to pull minerals from the bones, or a splash of dry white wine if you want extra complexity.
Small bunch fresh parsley: substitute celery leaves or a mix of thyme and bay leaf (bouquet garni style) for herbal depth, or add cilantro at the end if you want a fresher, brighter finish.

Pro Tips

1. Roast and deglaze for extra depth: ask your butcher to saw the bones so the marrow is exposed, it makes a big difference. After roasting scrape the browned bits off the pan with a splash of hot water or cheap red wine and pour that into the pot, it boosts flavor without any extra effort.

2. Vinegar is a helper, not a flavor bomb: use just a couple tablespoons and let the bones sit in cold water with it for 20 to 45 minutes so minerals leach out. Dont overdo it though or the broth can pick up a tangy edge.

3. Gentle heat and clarify if you want it crystal clear: keep a tiny simmer, not a boil, because rolling boils cloud the broth and destroy gelatin. Skim the foam in the first hour but stop fussing after that, and if you want a pristine looking stock try the egg white raft method, it really traps the little floaty bits.

4. Finish, chill and portion smart: cool it overnight so the fat solidifies, then spoon or lift it off, and if the broth isnt jelling you can reduce it to concentrate. Freeze in portion sizes you’ll actually use (ice cube trays or mason jars) so you dont thaw a whole batch, and for a fast defat trick press a paper towel over the surface or float a bag of ice to pull the fat to one place.