Slow Cooker Homemade Bone Broth

This slow-simmered bone broth uses a Bravo Steaks bone broth kit to create a rich, nourishing stock perfect for sipping or cooking.

Plus an Instant Pot option!

INGREDIENTS

• 1 Bravo Steaks bone broth kit (knuckle bones, marrow bones, shank bone)

• 1 onion, quartered

• 2 carrots, roughly chopped

• 2 celery stalks, roughly chopped

• 3–4 cloves garlic

• 1–2 tablespoons apple cider vinegar

• 1 teaspoon salt (optional, or add later)

• 1 teaspoon whole peppercorns

• 1–2 bay leaves

• Water to cover

INSTRUCTIONS

1. Optional but recommended: Roast bones at 425°F for 30–40 minutes until browned for deeper flavor.

2. Transfer bones to a large slow cooker. Add onion, carrots, celery, garlic, vinegar, peppercorns, and bay leaves.

3. Cover with water, leaving about 1 inch at the top.

4. Cook on LOW for 18–24 hours. Skim foam if needed during the first few hours.

5. Strain broth through a fine mesh strainer into a large pot or jars.

6. Cool slightly, then refrigerate. Once chilled, skim fat if desired.

7. Store in the fridge up to 5 days or freeze for longer storage.

   Instant Pot Adaptation:

   1. If roasting bones, follow same roasting step first.

   2. Add bones, vegetables, vinegar, and seasonings to the Instant Pot.

   3. Fill with water to the max fill line.

   4. Cook on High Pressure for 120 minutes.

   5. Allow natural release for at least 30 minutes, then strain as above.

NOTES

Vinegar helps draw minerals from the bones but won’t affect flavor.

Broth will gel and jiggle when chilled - that’s the luscious collagen!

Freeze in quart containers or ice cube trays for easy use.

Add salt after cooking so you can control seasoning.

BRAVO STEAKS® CUT USED: marrow bones, knuckle bones, beef shank

Buy this cut here: Bravo Steaks bone broth starter kit - includes all 3 bone types!