Slow Cooker Beef Bone Broth Recipe for Rich, Gelatinous Stock

This is a simple, nutritious method for making bone broth in a slow cooker — perfect to sip for health benefits or to use as the base for soups and stews. Homemade beef bone broth, made with marrow and soup bones, is richer and more flavorful than store-bought versions. Below are clear, practical instructions and tips to get the best results.

A mason jar of golden bone broth slow cooker on a wooden board, with fresh parsley and a bowl in the background.

What is the difference between beef stock and broth?

Stock is usually made mostly from bones (often roasted first) with some meat, marrow, vegetables and aromatics; it’s rich in collagen and minerals. Broth is typically made from meat and may include some bones. Both are nutritious, but bone-based stock tends to be more gelatinous and mineral-rich when cooled.

Ingredients for bone broth: celery, carrots, garlic, and onion lay next to beef bones on a tray. A bowl of spices with bay leaves completes the setup. Perfectly suited for a slow cooker, these elements promise depth and warmth in every sip.

Chopped carrots, celery, onions, and potatoes simmer in a savory broth recipe within the slow cooker.

Beef Bone Broth Ingredients

Apple cider vinegar — a small amount helps draw minerals from the bones.
Bay leaves, sea salt and black pepper — adjust to taste or omit salt for a low-sodium broth.
Beef bones — marrow bones, femur bones, shanks, or a mix of soup bones with marrow, meat and cartilage work best.
Vegetables — carrots, celery and onions in large chunks add depth and sweetness.
Water — enough to cover the bones in the slow cooker.

Best bones to use

Marrow bones (like femur) deliver deep flavor and nutrients. Joint and knuckle bones are high in collagen and yield a gelatinous texture when chilled. Meaty bones such as short ribs or beef shanks add savory richness. Use whatever high-quality bones you can find — butcher shops, grocery freezers or leftovers after preparing roasted beef are all good sources.

Pouring water into a slow cooker, creating a rich bone broth with vegetables and bones.

Vegetables to add

Add large chunks of carrots (peeled and chopped), celery (chopped) and onions (yellow or white). These aromatics round out the flavor without overpowering the broth.

How long to cook bone broth in a slow cooker

Cook on low for 12 to 14 hours for best results. A long, gentle simmer extracts collagen, gelatin and minerals while keeping the flavor clean and rich. You can extend up to about 14 hours if needed, but avoid extreme, prolonged cooking beyond 24–48 hours which can lead to off flavors.

Using a mix of marrow, meaty and joint bones gives a balanced broth with both flavor and body. If you get bulk bones (for example from buying half a cow), freeze extras to make future batches.

A wire ladle lifts diced carrots, celery, and onions above a pot of simmering bone broth, creating a fragrant medley perfect for your slow cooker.

Should you roast bones first?

Roasting bones at 375°F for about 30 minutes on a lined baking sheet is recommended. This step deepens flavor and adds color to the finished broth. You can skip it in a pinch, but the result won’t be as rich.

Low or high?

Low is better. A slow, low simmer (below a hard boil) extracts nutrients gently and produces a clearer, more gelatinous broth with deeper flavor. Cooking at high heat can make the broth cloudy, more bitter, and reduce the gelatinous texture.

A spoon hovers over a white bowl, filled with homemade bone broth made in a slow cooker, with two jars in the background.

FAQ

What happens if you cook bone broth too long?

Simmering for excessively long periods (especially beyond 48 hours) can over-extract minerals and amino acids, producing a bitter or metallic taste. Aim for 12–24 hours for beef in a slow cooker; most home cooks find 12–14 hours ideal.

Can you freeze bone broth?

Yes. Cool the broth, pour into ice cube trays or freezer-safe containers, freeze, then transfer cubes to freezer bags for easy portioning. If using mason jars, use wide-mouth jars and fill only up to two-thirds to allow for expansion.

What are the health benefits of bone broth?

Bone broth provides collagen, gelatin, and minerals that may support gut health, joint comfort and skin. It’s a nourishing, low-calorie base for meals and a hydrating, savory drink on its own.

Beef Bone Broth Slow Cooker Recipe

Equipment

1 baking sheet
1 knife
1 slow cooker
Cheesecloth or a fine mesh strainer for straining
Funnel and jars for storage (optional)

Ingredients (makes about 12 servings)

2 pounds beef bones (marrow/femur or a mix of soup bones)
1 cup carrots, chopped
1 cup celery, chopped
1 small onion, sliced
2 large bay leaves
1 tsp salt (optional)
1/2 tsp black pepper
2 tbsp apple cider vinegar
9 cups water, or enough to cover bones

Instructions

Preheat the oven to 375°F. Line a baking sheet with foil and roast the beef bones for about 30 minutes until browned.
Place the chopped carrots, celery, onion, bay leaves, salt and pepper in the slow cooker. Put the roasted bones on top of the vegetables and add enough water to cover. Stir in the apple cider vinegar.
Cover and cook on low for 12–14 hours. After cooking, turn off the slow cooker and let the broth rest for about an hour.
Remove and discard bones and vegetables with a slotted spoon.
Strain the broth through two layers of cheesecloth or a fine mesh strainer into a large bowl. Skim off excess fat if desired. Cool completely before refrigerating or freezing in jars or containers.

Nutrition (approximate per ounce)

Calories: 10 kcal; Carbohydrates: 2 g; Protein: 0.3 g; Fat: 0.1 g; Sodium varies by added salt.

How to save leftovers

Use the broth immediately in soups, grains or sauces, or store it for later. To freeze, portion into ice cube trays or freezer-safe containers and transfer to bags once solid. For canning, follow a tested pressure canning method and approved guidelines to ensure safety.