Slow Cooked Beef Bone broth made in the Crockpot with veggies, garlic, ginger, lemon and apple cider vinegar. Make a big batch and freeze for later.
We love to fill our freezer with bone broth and other crockpot soups such as chicken noodle or ham and beans.
Making bone broth has been on my bucket list for a long time. I recently tried a store-bought carton of bone broth and I could hardly stomach it, it tasted stale.
I loved how easy this big batch of beef bone broth was to make. The only hard part was finding the beef bones. I found these bones at Albertson’s. I did one package of knucklebones and one of the neck bones.
How to make Bone Broth in the slow cooker:
Put the beef bones on a sheet pan and browned them under the broiler before adding them to the slow cooker.
Along with the bones, I add onion, garlic, carrots, celery, bay leaves, water and apple cider vinegar. I read that the vinegar helps leach the minerals out of the bones.
How long do I cook bone broth in the crockpot?
I cook my bone broth for 12 hours on the low setting, though you can go longer if desired.
I strain the broth then add grated ginger, lemon juice and sea salt. It’s ready to serve, refrigerate or freeze for another day.
Can I freeze bone broth?
- Yes, place into plastic or glass containers.
- Leave an inch of room at the top to allow for expansion.
- Freeze for up to 6 months.
- Thaw in the fridge 24 hours before needed. Reheat in the microwave or on the stovetop
Need more soup recipes?
- Slow Cooker Hearty Italian Beef Soup
- Slow Cooker French Dip Soup
- Slow Cooker Shipwreck Stew
- Slow Cooker Cheeseburger Soup
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Slow Cooker Beef Bone Broth
Beef bone broth easily made in the slow cooker with veggies, vinegar, garlic, ginger and lemon.
Equipment Needed:
- Slow Cooker- 6 quart or larger
Ingredients:
- 3-4 lbs. beef bones
- 1 yellow onion, quartered
- 1 head of garlic, cut in half
- 2 carrots, cut into pieces
- 2 celery stalks, cut into pieces
- 2 Tbsp. apple cider vinegar
- 2 bay leaves
- 8 cups water
Add after straining
- 2 tsp. grated ginger
- 2 Tbsp. lemon juice
- 1/2 tsp. salt (add to taste)
Instructions:
- Preheat the oven to broil. Place the beef bones on a sheet pan. Place the bones under the broiler in the oven. I browned the bones on each side for about 5 minutes each. It depends on how close the bones are to the broiler.
- Add the bones to the slow cooker. Add the onion, garlic, carrots, celery, bay leaves, apple cider vinegar and water.
- Cover and cook on low for 12 hours. You can cook longer if desired.
- Place a strainer over a large bowl. Ladle the broth into the strainer and discard the bones and veggies. I like to push the veggies into the strainer to get the juices out of them.
- Add grated ginger, lemon juice and salt to taste. Serve immediately or refrigerate or freeze for later. Skim off fat if desired.
How to Video:
Recipe Notes:
- Yes, place into plastic or glass containers
- Leave an inch of room at the top to allow for expansion.
- Freeze for up to 6 months.
- Thaw in the fridge 24 hours before needed. Reheat in microwave or on the stovetop.
I save chicken bones, rotiessiere carcasses and vegetable peelings. Roast for at least 20 hours in crockpot. Freeze it and thaw, drink at lunchtime. A great way to compost veggie peelings! Add it when I need broth to dishes that need flavor.
Can ham bones be used for this
I don’t see why not! It may be saltier though.
What is the serving size?
I do not measure that for you. Though if I had to guess it probably makes a little more than 8 cups.
Wow I made this in my slow cooker . So very easy and delicious. I literally took the bones out added ginger and Leon and salt then I liquidised everything else . So nutritious . Is this ok to use everything ?
Yes! I think that’s fine.
Absolutely delicious!
I want to make homemade pho, so I started a batch of this broth, using 2 1/2 lbs of beef bones, 1/2 lb pork bone, and 1 lb of chicken carcass left from a spatchcock chicken. Can’t wait for the aroma to permeate the house. Thanks for the recipe.
Why roast the beef bones in the broiler first?
It gives the broth more flavor. Like the flavor of browned beef.
Sooooo yummy! I added some kale because I had it and it needed to be used and skipped the ginger and lemon (for now) because I am going to freeze it. Awesome recipe!
I actually skipped the onions and upped the garlic a touch to compensate. The finished bone broth is nicely balanced and very flavorful! I had bones in the freezer it was time to use and I was a little hesitant to go the bone broth route because I really dislike the taste of canned beef broth. This is so much better!!!! Can’t wait to make ramen with it!
So glad you enjoyed it!
Hi
I made bone broth in my new slow cooker Crock Pot for the first time yesterday. I only used beef bones and my bone broth is too oily.
I have seen one episode on Masterchef Australia and one candidate used ice cubes to remove the oil.
I will be grateful for your prompt reply.
Yours faithfully,
Lourdes
Hi! I lay paper towels over the top or refrigerate and pull off the pieces of grease. The ice cube idea sounds like a great ideas
I’m curious why it has so many calories? Typically bone broths are very low cal. Is there a reason for that with this recipe? Also, can you provide more insight into why you broil the bones first?
Calories are from the sugar in the carrots and onions. Roasting at 400 forces the fat and adds a different level of flavor.
I did this with the turkey bones from Thanksgiving. I heard breaking them released some of the flavor but you really needed to because of the size .I added vinegar also . It was the most delicious soup I’ve enjoyed. The flavor was amazing . I’ll have to try it with the bed bones. Love your recipes!