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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Roast beef bones at 375°F for 35–40 minutes until browned and aromatic.
Transfer roasted bones, onion, garlic, carrots, bay leaves, and Celtic salt into a slow cooker.
Cover with water and let it simmer on low for 8–24 hours until the broth is rich and nourishing.
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For a clearer broth, skim off any foam that rises to the top during simmering.
Can I use chicken bones instead of beef bones?
Yes, chicken bones can be used for a lighter broth.
How can I store the bone broth?
Store in airtight containers in the refrigerator for up to 5 days or freeze for longer storage.
What can I do with the leftover bones?
You can discard them or use them for a second, lighter batch of broth.
Can I add other vegetables?
Yes, feel free to add vegetables like celery or leeks for additional flavor.
