Crockpot Beef Bone Broth

1. 1

   Heat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil, then spread the beef bones on the prepared sheet.

2. 2

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

3. 3

   Put the carrots, celery, onion, garlic, peppercorns, and bay leaves in a slow cooker. Arrange the roasted bones on top of the vegetables, then add enough cold water to cover the bones. Stir in the apple cider vinegar and kosher salt.

4. 4

   Cover and cook on Low for 8 hours. Strain the broth through a fine-mesh strainer into a bowl and discard the solids.

• Calories 11.32 kcal Low Source
• Protein 0.26 g Low Source
• Carbs 2.49 g Moderate
• Total Fat 0.02 g Low Source
• Saturated Fat 0.0 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 16.03 mg Low Source
• Fiber 0.49 g Low Source
• Sugar 1.12 g Low Source
• Added Sugar 0.31 g Low Source
• Calcium 13.21 mg Low Source
• Iron 0.1 mg Low Source
• Potassium 64.06 mg Low Source
• Vitamin A 1.26 mcg_rae Low Source
• Vitamin C 0.9 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Celery
• Garlic 🧄
• Onions 🧅