Once your bones are all golden and toasty, toss them into your crock pot. No need to be gentle—these bones are tough, just like your emotional resilience after a long week.
Add one big onion, halved (skin on—it adds color and nutrients). Throw in two carrots, two celery stalks, and three whole cloves of garlic. You don’t even have to peel the garlic; the broth will do the work for you. Lazy chefs, rejoice!
Now, splash in two tablespoons of apple cider vinegar. This isn’t a prank—the vinegar helps pull all the collagen and minerals out of the bones. Think of it as a tiny, sour genie granting your broth wishes.
Seasoning? Keep It Simple, Sherlock
Add a teaspoon of black peppercorns, a few sprigs of fresh thyme, and two bay leaves. Do not salt yet! You’ll add salt at the end, because salting now would make your broth taste like a salty ocean of regret. Trust me on this.
Fill your crock pot with cold water until the bones are fully covered. Cold water helps the collagen release slowly. It’s like a slow dance between water and bone—very romantic.
Beef Bone Broth Crock Pot Recipe at Chuck Miranda blog
