MAKES 10–12 CUPS/2400-2840 ML

Adding roasted bones and vegetables to broth makes it more aromatic and flavorful. If you are in a hurry, throw your bones in to the slow cooker with filtered water and apple cider vinegar. You will still make a nutritious broth that will be much more flavorful than any store-bought variety. When you do have the time, I recommend taking the extra steps.


4 lbs/2 kg beef bones

1 medium onion, quartered

2 carrots, peeled and cut in half

2 stalks celery, cut in half

4 sprigs thyme

1 bay leaf

8–12 cups/2–3 L filtered water

1 tbsp/15 ml apple cider vinegar


Preheat oven to 450°F/232°C. Place the bones in a roasting pan and roast uncovered for 30 minutes. Transfer the bones to the slow cooker. Add the vegetables, thyme, bay leaf, water and apple cider vinegar. Cook on low for 8–24 hours. Remove all vegetables and bones, and put broth through a strainer. Refrigerate overnight. The fat will have solidified by the next day; remove it and discard or reserve for another use. Discard thyme and bay leaf. Refrigerate broth and use within a few days or freeze.


Freeze some broth in wide-mouth mason jars to use for soup. Freeze some in muffin tins and, once frozen, transfer to a plastic bag and store in freezer. These ½ cup/120-ml portions are the perfect slow-cooker recipes!