When a pot of homemade beef broth is simmering in the kitchen, the whole house smells like comfort. This deeply savory broth is made from roasted beef bones, fresh vegetables, and herbs — slow-cooked until every bit of rich flavor and nourishment is drawn out.
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I make mine right in my 18-quart electric roaster, which is hands-off and perfect for large batches. The long, low simmer makes a golden, full-bodied broth that’s perfect for freezing or pressure canning so you’ll always have some on hand for soups, stews, and gravies.
Using quality beef bones makes all the difference. I recommend using marrow bones or knuckle bones, which give the broth its deep color and full-bodied taste.
🧡 Why You’ll Love This Recipe
- Flavorful and nutritious — made with real bones and vegetables.
- Budget-friendly — uses inexpensive bones and veggie scraps.
- Perfect for meal prep — freezes beautifully for soups or gravies.
- Hands-off method: The roaster does the work while your kitchen smells amazing.
- Big-batch friendly: Perfect for stocking your freezer or pantry.
- Rich, real flavor: Made with roasted bones and vegetables — no bouillon cubes here!
🥕 Ingredients
10–12 lbs beef bones (marrow, knuckle, or oxtail)
3 large onions, quartered (yellow or sweet)
6 carrots, roughly chopped
6 celery stalks, roughly chopped
2 heads garlic, halved
4 bay leaves
3 tbsp apple cider vinegar (helps extract minerals from the bones)
3 tbsp kosher salt, divided (adjust to taste after cooking)
2 tbsp whole black peppercorns
2 Tbsp dried parsley or 2 bunches fresh
1 bunch fresh thyme (or 2 tsp dried)
About 3 gallons cold water (fill your roaster to 2–3 inches below the rim)
🔥 Instructions For Homemade Beef Broth
Roast the Bones (Optional but Recommended)
Preheat oven to 425°F. Arrange bones, onions, carrots, and celery on large baking sheets. Roast for 45 minutes, turning once halfway through, until browned and caramelized.
Tip: Roasting deepens flavor and gives your broth that beautiful golden color.
Layer Ingredients in the Roaster
Transfer the roasted bones and vegetables into your 18-quart electric roaster. Add garlic halves, bay leaves, parsley, thyme, vinegar, and 2 tablespoons of the kosher salt.
Add Water and Begin Simmering
Pour in enough cold water to cover the bones completely, leaving a few inches of headspace. Stir to distribute the salt and seasonings.
Cover and set your roaster to 250°F. Let it cook low and slow for 18–24 hours.
Skim and Taste
During the first few hours, skim any foam or impurities that rise to the surface. After about 8–10 hours, taste the broth and add the remaining 1 tablespoon of kosher salt, or adjust to your liking. Continue cooking until the broth is deep in color and flavor.
Strain and Cool
Using tongs, remove large bones and vegetables. Carefully pour the broth through a fine-mesh strainer or cheesecloth into large stockpots or heat-safe containers.
Chill and Store
Let the broth cool completely, then refrigerate overnight. The next day, remove the hardened fat layer from the top (save it for cooking, if desired).
- To Freeze: Ladle into quart-size containers or freezer bags, leaving about 1 inch of headspace. Freeze up to 3 months.
- To Pressure Can: Process pints for 20 minutes or quarts for 25 minutes at 10 lbs pressure (adjust for altitude).
Storage
- Refrigerator: Up to 5 days in a sealed jar or container.
- Freezer: Up to 3 months. Freeze in quart containers or ice cube trays for easy portioning.
- Pressure-Canned: Up to 1 year.
❓ FAQ
Can I use raw bones instead of roasted?
Yes! Roasting adds a richer, caramelized flavor, but if you’re short on time, raw bones work fine.
What kind of onions should I use?
Yellow onions are ideal for depth and balance. Sweet onions will give a slightly milder broth.
Can I make this in a slow cooker?
Absolutely. Cook on low for 12–18 hours—it’s practically effortless and yields the same delicious results.
🥄 Try It With
Use this broth as a base in my French Onion Soup, beef stew, or any hearty soup that calls for rich beef flavor.
🥄 Small-Batch Version (for a 6-Quart Slow Cooker)
If you just want a smaller amount:
- 3–4 lbs beef bones
- 1 onion
- 2 carrots
- 2 celery stalks
- 1 head garlic
- 1 bay leaf
- 1 tbsp apple cider vinegar
- 1 tsp kosher salt
- ½ tsp peppercorns
- 1/2 tsp dried thyme
- 2 tsp dried parsley
- 10–12 cups cold water
Cook on LOW for 12–18 hours, then strain, cool, and store as above.
More Recipe Favorites That You Can Use This Savory Broth In!:
Homemade Beef Broth
Equipment
- canning jars optional
Ingredients
- 10 lbs beef bones marrow, knuckle, or oxtail
- 3 large onions quartered
- 6 carrots chopped
- 6 celery stalks chopped
- 2 heads garlic halved
- 4 bay leaves
- 3 tbsp apple cider vinegar
- 3 tbsp kosher salt divided
- 2 tbsp black peppercorns
- 2 tbsp parsley
- 2 tsp thyme
- 3 gallons cold water
Instructions
- Roast the Bones (Optional but Recommended)
- Preheat oven to 425°F. Arrange bones, onions, carrots, and celery on large baking sheets. Roast for 45 minutes, turning once halfway through, until browned and caramelized.
- Transfer the roasted bones and vegetables into your 18-quart electric roaster. Add garlic halves, bay leaves, parsley, thyme, vinegar, and 2 tablespoons of the kosher salt.
- Pour in enough cold water to cover the bones completely, leaving a few inches of headspace. Stir to distribute the salt and seasonings.
- Cover and set your roaster to 250°F. Let it cook low and slow for 18–24 hours.
- During the first few hours, skim any foam or impurities that rise to the surface. After about 8–10 hours, taste the broth and add the remaining 1 tablespoon of kosher salt, or adjust to your liking. Continue cooking until the broth is deep in color and flavor.
- Using tongs, remove large bones and vegetables. Carefully pour the broth through a fine-mesh strainer or cheesecloth into large stockpots or heat-safe containers.
- Let the broth cool completely, then refrigerate overnight. The next day, remove the hardened fat layer from the top (save it for cooking, if desired).
Notes
- To Freeze: Ladle into quart-size containers or freezer bags, leaving about 1 inch of headspace. Freeze up to 3 months.
- To Pressure Can: Process pints for 20 minutes or quarts for 25 minutes at 10 lbs pressure (adjust for altitude).
-
Notes
- Dividing the salt prevents over-seasoning as the broth reduces.
- Broth should gel when chilled — that’s pure collagen!
- Always follow USDA pressure-canning guidelines for safety.