Slow Cooker Beef Broth
Unlike chicken or turkey broth, beef broth requires a larger ratio of meat to the amount of bones used to make it. This method makes a concentrated broth. As a general rule, for regular beef broth you can usually mix
Serves: 4Hands-on: 10 minutesTotal: 16 hours 10 minutesDifficulty: Easy
- 1 bone-in chuck roast (2 lbs.)
- 1 lb. beef bones
- 1 large onion, peeled and quartered
- 2 large carrots, cut into large pieces
- 2 stalks of celery, cut into large pieces
- 1 tsp. salt
- 1 tsp. ground black pepper
- 4½ cups water
- Add the chuck roast, beef bones, onion, carrots, and celery to a slow cooker. Add the salt, pepper, and water. Cover and cook on low for 8 hours.
- Use a slotted spoon to remove the roast and beef bones. Reserve the roast and the meat removed from the bones for another use; discard the bones.
- Once the broth has cooled enough to make it easier to handle, strain it; discard the cooked vegetables. Refrigerate the (cooled) broth overnight. Remove and discard the hardened fat. The resulting concentrated broth can be kept for 1 or 2 days in the refrigerator or frozen for up to 3 months.