Slow Cooker Beef Bone Broth

Ingredients

• 3 to 4 pounds beef marrow and knuckle bones
• 1 tablespoon apple cider vinegar (optional)
• Water to cover
• Salt to taste

Directions

1. Roast the bones at 425 F for 30 minutes for deeper flavor.
2. Put the bones in a slow cooker, cover with water, and add the vinegar.
3. Cook on low for 18 to 24 hours.
4. Strain, salt to taste, and refrigerate. Skim the fat to save as tallow.