How to Make Beef Bone Broth in an Electric Roaster (Large Batch, From Scratch)
Create a collagen-packed beef bone broth in an electric roaster. Easy, hands-off, and perfect for soups, freezing or canning.
Equipment
- Electric Roaster Oven 18 quart capacity or larger
- Fine Mesh Strainer
- Skimmer
- Large Bowls
- Ladle
- Sheet pan or 9x13 Pyrex dishes
- Tongs
- Parchment paper Optional
Ingredients
- 8 pounds beef bones (Marrow, Knuckle bones, Oxtail work well)
- 4-5 large carrots cut into 2–3-inch chunks
- 4-5 celery stalks cut into 2–3-inch chunks
- 2 cooking onions quartered (skins on or off)
- ½ cup apple cider vinegar
- 2 Tablespoons dried thyme
- 2 Tablespoons dried rosemary
- 3 Tablespoons dried parsley
- 1 Tablespoon mineral salt plus, more to taste
- ½ Tablespoon black pepper plus, more to taste
- filtered water (enough to cover bones and vegetables) between 10-13 quarts
Instructions
- Roast the BonesPreheat oven to 400°F.Line a sheet pan with parchment paper and arrange the beef bones in a single layer. Roast for about 45 minutes-1 hour until browned and caramelized (not burnt). Roasting gives a rich flavor in the broth.
- Prep the VegetablesWhile the bones are roasting:• Cut carrots and celery into 2-3 inch chunks• Quarter the onions (leave skins on for a deeper color if desired)
- Load the Electric RoasterTransfer roasted bones to an 18-quart electric roaster.Add the chopped vegetables on top. Pour in the apple cider vinegar. Sprinkle in thyme, rosemary, parsley, salt and black pepper.Add filtered water until everything is fully covered and the roaster is full.
- Bring to TemperaturePlace the lid on the roaster and set the temperature to 350℉ until the broth begins to steam and reaches a gentle boil, this takes about 30-60 minutes.
- Long SimmerReduce the temperature to 200-225℉.Allow the broth to gently simmer for 12-48 hours.For best results, aim for 24 hours or more for a rich, gelatinous broth.Check after about 12 hours. If too much liquid has evaporated, add additional filtered water to keep the bones covered and the roaster full. This may need to be done several times throughout the cooking process.
- Strain the BrothTurn off the roaster.Using a ladle, carefully pour the broth through a fine mesh strainer into a large bowl or stockpot. Discard the bones and vegetables or compost.Strain thoroughly so only clear broth remains. This is especially important if you plan to pressure can your broth, as processing times for canned broth do not allow for vegetable pieces and the processing time would need to be altered.
- Cool and SkimAllow the broth to cool slightly at room temperature (about 30-60 minutes), then transfer to the refrigerator.Chill several hours or overnight. Once fully chilled, use the skimmer or a spoon and skim the solidified fat from the top.
- Store or PreserveYour bone broth is now ready to:• Use immediately• Freeze for later• Pressure can for shelf-stable storage
Notes
An easy way to collect some bones and veggie scraps is to keep a labeled gallon Ziplock bag in the freezer just for making broth. Every time you cook a beef roast that has a bone, throw the bone in the bag and do the same thing with any veggie scraps you collect while cooking.
Storage tips: Bone broth will keep in the refrigerator for about 4-5 days. For longer storage, bone broth can be frozen or pressure canned.
Freeze broth in ice cube trays for a convenient way to quickly warm up a mug of bone broth to sip, or to add to a recipe.
