Roasted Beef Bone Broth

imageWe make and consume a ton of bone broth in my house, especially during the winter. This food trend is not new. In fact, it’s part of a traditional, centuries old diet.

Bone broth lines your gut with a protective layer of healing collagen, it is packed with protein and minerals, and restores skin elasticity over time. It is excellent for your hair and nails, too. For about $1.00 a quart, you can make your own at home.

  • My favorite go-to recipe uses roasted, grass-fed beef knuckles and leg bones, lightly roasted onion, carrots, celery and just a touch of garlic.

Did I mention that it makes itself? After roasting the bones and veggies, you throw it all in a low temperature crockpot, cover it in water and walk away for two days.


  • 1-2 lbs of grassfed leg and knuckle bones
  • 2 organic carrots, broken in half
  • 3 organic celery stalks, cut in half
  • 1 small organic onion, quartered
  • 2 cloves fresh organic garlic
  • 3 Tbsp olive or avocado oil
  • 1 tsp apple cider vinegar


  1. Preheat oven to 375 degrees.
  2. Coat bones and veggies in oil.
  3. Place in glass baking dish or roasting pan.
  4. Bake for 30 minutes, but do not let the ingredients char. Your broth will taste terrible.
  5. Remove from oven and transfer immediately to crockpot and cover with water and add apple cider vinegar.
  6. Cook on low for 12-48 hours.
  7. Strain out veggies and bones. If you want super clear broth, do a second strain through unbleached cheese cloth.
  8. Store in a glass jar in the refrigerator for up to 5 days, or freeze for up to 6 months.




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