Building a Paleo Pantry: Slow Cooker Beef Bone Broth

Building a Paleo Pantry: Beef Bone Broth | Only Taste Matters
Building a Paleo Pantry: Beef Bone Broth | Only Taste Matters

So the buzz in the Paleo community, well among all health-conscious eaters really, is collagen. Apparently, we should all be eating collagen everyday. A daily dose of collagen can improve joint health, heal leaky gut and may even help you look better (it is collagen, after all).

OK that’s nice but I’m left asking: How and is this going to be a pain in the ass? I mean there’s a ton of things we all ”should” be doing but, let’s face it, if it doesn’t fit into our daily lifestyle, it ain’t happening.

Building a Paleo Pantry: Beef Bone Broth | Only Taste Matters

Building a Paleo Pantry: Beef Bone Broth | Only Taste Matters

My favorite tasting and least time-consuming but collagen-rich food has been bone broth. True you can add powdered collagen to your food but that doesn’t seem very Paleo to me.

Bone broth is real food and makes an excellent breakfast. I don’t drink coffee, so a nice hot mug of bone broth has been a great way to start the day.

And if you buy the carrots and celery already chopped, it comes together 1-2-3. The slow cooker does all the work while I sleep and I wake up to a fragrant home and a savory soup waiting for me.

For more information on the benefits of bone broth, see Paleo Leap’s post Paleo Foods: Bone Broth.

Building a Paleo Pantry: Beef Bone Broth | Only Taste Matters


Slow Cooker Beef Bone Broth

Yields 2 quarts

Revised 9/5/2017

20 minPrep Time

20 hr, 45 Cook Time

21 hr, 5 Total Time

Save RecipeSave Recipe


Adapted from Nom Nom Paleo’s Slow Cooker Beef Bone Broth

Adapted from Dr. Axe’s Beef Bone Broth Recipe

2 pounds beef bones with marrow

2 carrots, chopped

2 celery stalks, chopped

1 small onion, quartered (optional)

2 garlic cloves, smashed

2 sprigs fresh thyme

3 sprigs fresh rosemary

3 sprigs fresh parsley

1/2 bay leaf

1/2 teaspoon sea salt

1/2 teaspoon whole peppercorns

2 tablespoons apple cider vinegar

8 to 10 cups cold water


  1. Position the rack in the middle of oven and preheat the oven to 450F degrees. Tip: Remember the oven needs at least 20 minutes to preheat fully in spite of what the read out says.
  2. On an unlined cookie sheet, place the marrow bones and roast for 45 minutes. Tip: This step is optional but greatly improves the flavor. If you are in a hurry, you can place the raw bones directly in the slow cooker.
  3. While the bones roast, place the carrots, celery, onion, garlic, thyme, rosemary and parsley in the bottom of a 5-quart or larger slow cooker. Tip: Include the skins from the onion and garlic. They add great flavor.
  4. When the bones are done, use tongs to place them in the slow cooker. If roasted, pour any fat and drippings over the bones. Tuck the bay leaf under the bones.
  5. Sprinkle the bones with the salt and pepper.
  6. Drizzle the bones with the apple cider vinegar.
  7. Pour in the water. Tips: Be sure to only add only 8 to 10 cups of water. You want the soup to gel when chilled and too much liquid prevents this. If you use the onion, only add 8 cups of water.
  8. Program your slow cooker to cook on low for 16 to 24 hours.
  9. When it’s ready, pour the broth through a fine mesh strainer, and discard the solids. Tip: You can line your strainer with cheesecloth for a clearer broth.
  10. When cooled, refrigerate overnight. Skim off the fat that has formed on top. Heat and serve.

Note: The broth will keep in the fridge for a few days and in the freezer for several months. Nom Nom Paleo has a fantastic way of storing broth by freezing it in style=border:none silicone molds. Check out her post here.


Don’t have the time to make bone broth? You can purchase Kettle & Fire bone broth online, and if you use the promo code “TASTEMATTERS15”, you’ll get 15% off your first order.

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34 thoughts on “Building a Paleo Pantry: Slow Cooker Beef Bone Broth

  1. I made bone broth with beef marrow bones. Left it on the stove as pot was too hot to put in refrigerator. Fell asleep and pot was out all night (not refrigerated). Is this still safe to eat if I boil it for an hour or two again? Or should it be discarded?
  2. I wish I had had these instructions before I tried making my own bone broth. It turned out awful, but by reading your recipe I see where I went wrong. I will definitely be making this in the very near future! Stopping by during the Thursday I think I can do that blog.
  3. Love making bone broth! It has so many healing nutrients. An added bonus, according to my doctor, is that the vinegar pulls out calcium and other minerals from the bone during the simmering process for more bang for the buck. Haven't used thyme and romemary yet, will have to try that in the next batch!

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