Ingredients

• 3 pounds beef bones , or more to taste
• 3 carrots , chopped
• 2 stalks celery , chopped
• 1 onion , chopped
• 5 cloves garlic , smashed
• 1 teaspoon whole black peppercorns
• 2 bays leaves
• 8 cups cold water , or as needed to cover
• 2 tablespoons apple cider vinegar
• kosher salt to taste

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; spread beef bones out onto the prepared baking sheet.
2. 2 Roast bones in the preheated oven until browned, 25 to 30 minutes.
3. 3 Place carrots, celery, onion, garlic, peppercorns, and bay leaves into a slow cooker. Place roasted bones over vegetables, then pour in enough cold water to cover bones. Add apple cider vinegar and kosher salt.
4. 4 Cover and cook on Low for 8 hours. Pour broth through a fine-mesh strainer into a bowl and discard any strained solids.

Nutrition per serving