Slow Cooker Beef Bone Broth


File this recipe under, “Sh*t I NEVER Thought I’d Try.” As a former vegetarian (over 10 years!) bone broth was one of those things that I turned my nose up over. Like, you just simmer bones, cartilage, fat, ligaments and all, with some veggies and then you DRINK it? No freaking way!

About a year ago, I decided to try eating meat again, as many vegetarian protein options began causing me digestive distress. Rather than continue to have discomfort, I decided to incorporate small amounts of meat (grassfed/organic only) into my diet, while still eating MOSTLY vegetables. What I have found is that my tummy is much happier and being a carnivore again has opened up a new world of recipes that support my health goals!


Bone broth has gotten a lot of hype lately, which is why I decided to first, investigate and learn more about it’s health benefits, and two, try making my own (it’s hella expensive to buy!). I am not a nutrition expert by any means, so I will spare you all the scientific stuff about bone broth. I will let Dr. Josh Axe explain it in greater detail HERE.

But in short, these were the things that really turned me on about bone broth:

  • Can help treat leaky gut syndrome (read Eat Dirt! See below)
  • Can help you overcome food intolerances and allergies
  • Can improve joint health
  • Can help to reduce cellulite
  • Can boost your immune system

A book that I highly recommend reading, to become better educated not only on bone broth, but nutrition in general and especially leaky gut syndrome, is Eat Dirt, by Dr. Josh Axe . Again, I want to keep this brief and not too science-y so I’ll let you read if you’d like. Now, let’s get to the recipe, because it is CHEAP and easy.




3 pounds beef bones (Grass-fed and organic only! You could also use chicken bones)

3 carrots, chopped

2 celery stalks, chopped

2 apples, cored and chopped

1 onion, chopped

5 smashed garlic cloves

2 bay leaves

10 cups cold water

2 tbs. apple cider vinegar


  1. Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil; spread beef bones out on prepared baking sheet.


2. Roast bones in the preheated oven until browned, 25 to 30 minutes.

3. Place carrots, celery, onion, apple, garlic, and bay leaves in a slow cooker. Place roasted bones over vegetables; pour in cold water (add more if it doesn’t cover the bones) Add apple cider vinegar. 


4. Cook on Low for 12+ hours (the longer the better). Pour broth through a fine-mesh strainer into a bowl and discard any strained solids. You can also use a cheesecloth for an extra smooth broth. 


5. I use small canning jars with plastic lids to store the broth. It will keep for up to one week in the fridge, so get drinking! If you want, you can pour the broth into ice cube trays and freeze. You can pot them out at any time for a nummy sipping drink, cooking broth, soup base…sky’s the limit!



Now, don’t freak out….when you refrigerate this stuff, it hardens, looking more like a brown jello than a broth with about a 1/2 inch of white stuff on top (do not throw this out, it’s the magical part!). This is normal due to the gelatin in the bones. Simply scoop out as much broth jelly as you want, and place into a mug. Then heat in the microwave for 45-60 seconds and voila, you now have a delicious, satisfying and uber healthy treat! Personally I like to sip a cup of this stuff about 1 hour after dinner, when I’m tempted to snack. It’s very satisfying and curbs my snacking dragon and there is some research that states is can help you sleep better. I have been enjoying 1-2 cups a day, with a slice of lemon in it. I feel like you need a solid 3 weeks of daily consumption to really notice a difference in digestion, energy, etc. so I will update in a few weeks!



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