Place the bones in the Crock-Pot. Add the vegetables.
Fill the Crockpot with water. Cook on high for 2 hours. Then reduce heat and cook on low for 10 – 12 hours.
Strain the liquid. Save any bits of meat to use later in soup, but discard the bones and veggies.
Cool the broth in the refrigerator. Line a colander with cheesecloth or a flour sack towel and strain the broth one more time.
Ladle the broth into jars and use a pressure canner to can the broth.
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.