I turn leftover roast bones into Homemade Beef Broth that helps me save money and stock my pantry with a versatile cooking base.

Jump to Recipe

I never toss leftover roast beef bones, not even when the kitchen is a mess, because they’re little flavor goldmines. This slow cooker beef broth has that deep, roasted thing that boxed broth just can’t touch, thanks to marrow and a yellow onion left with its skin on for color.

It feels like a small kitchen cheat and a proud find at the same time, makes you want to sip it plain and then make a hundred other plans. I call it my How To Make Homemade Beef Broth trick, and people always want to know why it tastes so much bigger.

Ingredients

Print Recipe (No Advertisments)

Beef bones: Deep flavor and rich collagen, gives body and protein, kinda gelatinous when chilled.
Carrots: Adds mild sweetness, beta carotene and fibre, brightens color, not too sweet.
Onion: Base aromatics, gives savory depth and some natural sugars when it slowly cooks.
Garlic: Punchy umami, immune boosting reputation, mellow sweetness after long simmer, a little goes far.
Apple cider vinegar: Acid brightens flavor, helps draw minerals from bones, tangy but subtle if used sparingly.
Fresh herbs (parsley, thyme): Herbs add fresh green notes, some vitamins, lift broth aroma, not overpowering at all.
Celery: Earthy, slight bitterness balances sweetness, offers fiber and sodium, subtle savory backbone.

Ingredient Quantities

Leftover roast beef bones, 3 to 4 pounds, marrow and joint bones preferred

Carrots, 2 medium, roughly chopped

Celery stalks, 2 to 3, roughly chopped

Yellow onion, 1 large, quartered, skin on is ok for color

Garlic cloves, 4 to 6, smashed

Fresh parsley, 1 small bunch, loosely packed

Fresh thyme, 4 to 6 sprigs

Bay leaves, 2

Whole black peppercorns, 1 to 2 teaspoons

Apple cider vinegar, 2 tablespoons

Cold water, 10 to 12 cups

Kosher salt, 1 to 2 teaspoons or to taste

How to Make this

Print Recipe (No Advertisments)

1. Put 3 to 4 pounds leftover roast beef bones into your slow cooker, break any big ones so they fit and expose marrow, then add 2 medium carrots roughly chopped, 2 to 3 celery stalks roughly chopped, 1 large yellow onion quartered with skin on, and 4 to 6 smashed garlic cloves.

2. Toss in 1 small bunch loosely packed fresh parsley, 4 to 6 sprigs fresh thyme, 2 bay leaves and 1 to 2 teaspoons whole black peppercorns, then add 2 tablespoons apple cider vinegar.

3. Pour in cold water, about 10 to 12 cups, until the bones are covered by about 1 inch of water; cold water helps draw out the nutrients.

4. Let the bones and vinegar sit in the cold water for 30 to 60 minutes before turning the cooker on, it helps pull more collagen from the bones.

5. Set the slow cooker to low and cook for 12 to 24 hours, the longer it goes the richer the broth will be; check after a couple hours and skim off any foam or scum with a ladle.

6. With about the last hour of cooking add 1 to 2 teaspoons kosher salt or wait and season to taste at the end, dont over salt early since it concentrates as it cooks.

7. When cooking is done remove the large bones and solids, strain the liquid through a fine mesh strainer lined with cheesecloth into a large heatproof container to get a clear broth, discard the veggies and herbs or pick out any good bits of marrow for eating.

8. Cool the broth slightly then refrigerate uncovered until cold, the fat will solidify on top so you can spoon it off if you want a leaner broth, save that fat for frying if you like.

9. Store broth in airtight containers in the fridge for up to 4 to 5 days or freeze in portions for up to 3 months, small ice cube trays are great for saving small amounts for sauces or deglazing.

10. Reheat gently, taste and adjust salt, use as a base for soups, stews, risotto or just sip it plain for a cozy boost.

Equipment Needed

1. Slow cooker or big stockpot, 6 to 8 quart works best
2. Cutting board, something sturdy
3. Heavy chef knife for breaking bones and chopping vegs
4. Ladle plus slotted spoon or skimmer for scooping foam and fat
5. Fine mesh strainer and a piece of cheesecloth for a clear broth
6. Large heatproof bowl or container to catch the strained liquid
7. Measuring spoons and a measuring cup for vinegar salt and water
8. Airtight storage containers and small ice cube trays for freezing portions

FAQ

Q: How long should I cook the broth for best flavor? A: Cook low for at least 12 hours, but 18 to 24 hours gives the richest, most gelatinous broth. You can do 10 hours if you must, but it wont be as concentrated.

Q: Can I use raw bones instead of leftover roast bones? A: Yes, raw bones work fine. Roasting them first at 425 F for 25 to 40 minutes adds more color and depth, but its optional.

Q: Do I need to add salt while it cooks? A: No, avoid salting early. Add kosher salt after straining and skimming the fat so you can season accurately.

Q: How do I remove the fat easily? A: Chill the strained broth in the fridge until the fat solidifies on top, then lift it off with a spoon. Or use a fat separator while warm.

Q: Can I use a pressure cooker instead of a slow cooker? A: Yes. A pressure cooker can make great broth in 2 to 3 hours, but slow cooking gives a rounder, deeper flavor if you have the time.

Q: How long can I store the broth? A: Keep in the fridge 4 to 5 days. Freeze for 3 to 4 months. For easy portioning, freeze in ice cube trays or 2 cup containers.

Slow Cooker Beef Broth Recipe Substitutions and Variations

Bones: If you dont have leftover roast beef bones use beef soup bones, oxtail, or meaty beef necks; chicken carcass works in a pinch but gives a lighter broth.
Apple cider vinegar: Swap with white wine vinegar, lemon juice, or a splash of red wine vinegar, same amount to help pull minerals from the bones.
Fresh parsley and thyme: Use 1 teaspoon each of dried parsley and dried thyme, or 1 tablespoon of Italian seasoning, or chopped cilantro for a brighter finish.
Garlic cloves: Replace with 1 teaspoon garlic powder per clove, or 2 to 3 shallots, or extra onion if you want a milder garlicky note.

Pro Tips

1. Roast or sear the bones and big veg first, even 20 to 30 minutes in a hot oven will give the broth way more depth, trust me it makes a huge difference and you wont miss the extra 20 minutes.

2. Chill the finished broth overnight then skim the fat from the top once it solidifies, scoop that fat into a jar and save it for frying or roasting veggies, its like liquid gold for later.

3. For the clearest broth, strain through a fine mesh then again through a coffee filter or a few layers of cheesecloth, or use an egg white raft if you want a near-consommé clarity; patience here pays off.

4. When reducing for sauces dont salt early, concentrate first then finish with a little acid like lemon or a splash more cider vinegar and a pat of butter to round the flavor, youll get a balanced sauce not an overly salty one.