Slow Cooker Bone Broth

• 3 pounds beef bones, or more to taste
• 3 carrots, chopped
• 2 stalks celery, chopped
• 1 onion, chopped
• 5 cloves garlic, smashed
• 1 teaspoon whole black peppercorns
• 2 bay leaves
• cold water to cover
• 2 tablespoons apple cider vinegar
• kosher salt to taste

1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; spread beef bones out on prepared baking sheet.
2. Roast bones in the preheated oven until browned, 25 to 30 minutes.
3. Place carrots, celery, onion, garlic, peppercorns, and bay leaves in a slow cooker. Place roasted bones over vegetables; pour in enough cold water to cover bones. Add apple cider vinegar and kosher salt.
4. Cook on Low for 8 hours. Pour broth through a fine-mesh strainer into a bowl and discard any strained solids.

beef bones, carrots, stalks celery, onion, garlic, whole black peppercorns, bay leaves, cold water, apple cider vinegar, kosher salt

Taken from www.allrecipes.com/recipe/241065/slow-cooker-bone-broth/ (may not work)