Easy Roasting Bones for Bone Broth Recipe with Slow-Cooker

Written by Chef Anderson · 1 min read >
Easy Roasting Bones for Bone Broth Recipe with Slow-Cooker

Roasting bones for bone broth is not a tricky thing to do. Interestingly, you can make your bone broth literally from many sources, be it chicken, fish, and of course, beef bones. The broth can also be stored and used for your upcoming cooking session. Or, rely on the broth to replenish your mineral needs, which are good to help you maintain bones and joints health.

Planning to do roasting bones for bone broth? Well, you’ve come to the right page as this article will show you the step-by-step of making the beef broth.


  • 4-5 lbs. beef bones. You may mix little-meaty bones as short ribs, oxtails, and knuckle bones with marrow bones.
  • 1 onion, medium sized, cut into quarters.
  • 1 leek, medium seized, end trimmed. Cut this into 3-4 cm pieces.
  • 2 carrots, medium sized. Just like the leek, cut the carrot into 3-4 cm chunks.
  • 2 bay leaves
  • 1 tbsp cider vinegar
  • 2 stalk of celery; cut this into 3-4 cm pieces.
  • 2 tbsp black peppercorns.
  • 1 large garlic head. Half it horizontally

How to make the broth

  1. Preheating your oven for roasting the bones is the first thing to do in these roasting bones for bone broth recipe. Set the temp into 450oF—which is equivalent 230oC, if you’re more comfortable with Celsius unit.
  2. Place the beef bones, carrots, onion, leek, and garlic on a roasting pan or baking tray with rim.
  3. Once the oven has already been preheated, put the tray and all ingredients on it into the oven. Roast it for 20 minutes.
  4. Take the pan out then flip the bones and all ingredients on it. Put it back into the oven and roast it with the same duration.
  5. While roasting, pour 12 cups of water into a stock pot.
  6. Then, put cider vinegar, bay leaves, celery, and peppercorns as well.
  7. Once the roasting process has finished, take the tray and put all roasted ingredients (beef bones and vegetables) into the stock pot. Include the juices if you find some.
  8. If required, cover all the ingredients with more water.
  9. Cover the pot, and have it being cooked for around 8-24 hours—of course with the stove on. If you think it’s too risky to have it cooked while leaving the stove on, pause the cooking process after some hours and continue it the next day. Alternately, you may also have a slow-cooker so you don’t have to think again about safety.
  10. Occasionally, remove the excess fat and foam. Don’t forget to leave the cover opened slightly.
  11. Once you’ve completed the cooking process, let it cool before straining it and storing it into small containers.

Once you put it into containers, you can have the broth chilled. So that’s how to roasting bones for bone broth; are you ready to make it?

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