First, you want beef bones with some meat and marrow on them. Ask your butcher for “soup bones” or “marrow bones.” They’re usually cheap and full of flavor.
Throw in a couple of tablespoons of vinegar. I know it sounds weird, but the acid helps pull all that good stuff out of the bones. It won’t make your broth taste like a salad dressing, I promise.
Super Easy Crockpot Bone Broth - 40 Aprons
Add a handful of veggies you have lying around. Celery, carrots, an onion cut in half—even that sad, wrinkly carrot in the back of the fridge. It adds depth and comfort without any extra work.
The Easy Recipe (No Stress)
Place about 2-3 pounds of beef bones in your crock pot. Cover them completely with water, leaving an inch of room at the top.
Toss in a splash of apple cider vinegar, a big pinch of salt, some peppercorns, and those veggies. You can also add a bay leaf or two if you’re feeling fancy.
Put the lid on, set it to low, and forget about it for 12 to 24 hours. Longer is better—like 24 hours gets you that jiggly, gelatin-rich broth that solidifies when it’s cold.
When it’s done, strain out the bones and veggies. That dark, golden liquid is pure gold. You can drink it straight, use it for soups, or sip it like tea.
