How to Make Beef Broth in a Slow Cooker
Prep time: 
Cook time: 
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Serves: 12
  • 3 - 4 lbs. beef bones
  • 2 stalks celery, coarsely chopped
  • 2 large carrots, coarsely chopped
  • 1 large onion, coarsely chopped
  • 4 cloves garlic, coarsely chopped
  1. Place the bones in the crockpot. Add the vegetables.
  2. Fill the Crockpot with water. Cook on high for 2 hours. Then reduce heat and cook on low for 10 – 12 hours.
  3. Strain the liquid. Save any bits of meat to use later in soup, but discard the bones and veggies.
  4. Cool the broth in the refrigerator. Line a colander with cheesecloth or a flour sack towel and strain the broth one more time.
  5. Ladle the broth into jars and use a pressure canner to can the broth.
  6. If you do not want to can your broth or do not have a pressure canner, you can freeze it in 1 and 2 cups portions. Just be sure to leave 1 inch of room in the container because the broth will expand when frozen.
Recipe by Premeditated Leftovers™ at