Slow-Cooker Broth - All Purpose

• 1 tablespoon vegetable oil
• 3 lbs beef bones, cross-cut beef shanks, your choice
• 1 12 lbs chicken wings, neck, backs, your choice
• 4 quarts water
• 4 bay leaves
• 3 garlic cloves, crushed
• 2 large carrots, rough chop
• 1 small leek, split, rough chop, well rinsed
• 1 onion, rough chop
• 1 teaspoon black peppercorns

1. Heat oil in a large cast iron skillet.
2. Add beef bone and chicken part; cook in a single uncrowded layer, turning once or twice until nicely browned on all sides, about 10 minutes.
3. Transfer to the slow cooker.
4. Add water and remaining ingredients to the slow cooker.
5. Cook on low for 8-10 hours.
6. Cool, strain.
7. Refrigerate until cold.
8. Scrap off any excess fat.
9. discard.
10. Refrigerate up to 1 week or freeze in small containers up to several months.

vegetable oil, beef, chicken, water, bay leaves, garlic, carrots, rough chop, onion, black peppercorns

Taken from www.food.com/recipe/slow-cooker-broth-all-purpose-446469 (may not work)