Bone Broth Soup Slow Cooker: Rich & Beefy Homemade Broth

Why You'll Love This Bone Broth Soup

This bone broth soup slow cooker recipe is simple, budget-friendly, and packed with rich, beefy flavor. Slow cooking beef bones for an extended time creates a deep, golden broth that's perfect for sipping on its own or using as the base for countless soups and stews.

Prep Time: 15 minutes
Cook Time: 18–24 hours
Total Time: Up to 24 hours
Servings: 8–10 cups

Ingredients

4–5 pounds beef marrow bones, knuckle bones, or a mix
2 medium onions, quartered
3 carrots, cut into large chunks
3 celery stalks, cut into large chunks
8 garlic cloves, smashed
2 bay leaves
1 teaspoon whole black peppercorns
2 tablespoons apple cider vinegar
12 cups cold water or enough to cover the bones
1 teaspoon kosher salt, plus more to taste
Fresh parsley optional, for garnish

Instructions

1. Roast the Bones

Preheat the oven to 425°F 220°C. Arrange the beef bones on a baking sheet and roast for 35–45 minutes, turning once halfway through. Roasting gives the broth a richer color and deeper flavor.

2. Fill the Slow Cooker

Transfer the roasted bones to a large slow cooker. Add the onions, carrots, celery, garlic, bay leaves, peppercorns, and apple cider vinegar. Pour in enough cold water to completely cover the bones.

3. Slow Cook

Cover and cook on Low for 18–24 hours. Avoid stirring frequently or lifting the lid, as this releases heat and extends the cooking time.

4. Strain the Broth

Carefully remove the large bones with tongs. Pour the broth through a fine-mesh strainer into a large bowl or pot. Discard the vegetables and season with salt to taste.

5. Serve

Enjoy the broth hot as a comforting drink, or use it as the base for vegetable soup, beef stew, chicken noodle soup, rice dishes, gravy, and sauces.

Tips for the Best Bone Broth

Use a combination of marrow bones and knuckle bones for richer flavor and natural gelatin. Roasting the bones first adds depth and creates a darker broth. Apple cider vinegar helps draw minerals from the bones during the long cooking process. If the broth solidifies after refrigeration, that's completely normal and a sign of good gelatin content.

Storage

Refrigerator: Store in airtight containers for up to 5 days. Freezer: Freeze for up to 6 months. Freeze in 1-cup portions for quick meal prep.

Nutrition Per Serving

Calories: 45
Protein: 9g
Fat: 1g
Carbohydrates: 1g
Fiber: 0g
Sugar: 1g
Sodium: 240mg

Nutrition values are estimates and may vary depending on the bones used.

Frequently Asked Questions

Do I need to roast the beef bones first?

No, but roasting develops a richer flavor and darker color, making the finished broth more robust.

Can I cook bone broth longer than 24 hours?

Yes. Many home cooks simmer beef bone broth for up to 30 hours, though 18–24 hours is usually enough for excellent flavor.

Why did my bone broth turn into jelly?

That's a good sign. Gelatin released from collagen naturally firms up the broth when chilled and melts again when reheated.

Can I drink bone broth by itself?

Absolutely. Many people enjoy a warm cup of bone broth as a comforting beverage or use it as a flavorful base for soups and other recipes.

What's the best type of beef bones to use?

A combination of marrow bones, knuckle bones, and meaty soup bones provides the best balance of flavor, richness, and natural gelatin.