Slow Cooker Roasted Vegetable Stock

Use this in vegetarian recipes as a substitute for chicken stock or in other recipes as a flavorful alternative to water.

Serves: 20Hands-on: 10 minutesTotal: 10 hours 40 minutesDifficulty: Easy


Serves: 20

Ingredients

  • 3 large carrots, peeled
  • 3 large parsnips, peeled
  • 3 large onions, peeled and quartered
  • 3 whole turnips
  • 3 medium rutabagas, quartered
  • 3 medium bell peppers, halved and seeded
  • 2 medium shallots
  • 1 whole head garlic
  • 1 bunch fresh thyme
  • 1 bunch parsley
  • 3½ quarts water

Directions

  • Preheat oven to 425°F. Arrange the vegetables and herbs on a 9" × 13" baking pan lined with parchment paper. Roast for 30 minutes or until browned.
  • Transfer the vegetables to a large slow cooker. Add water and cover. Cook on low for 8–10 hours. Strain the stock, discarding the solids. Freeze or refrigerate the stock until ready to use.