You can prepare this crock pot bone broth in fifteen minutes and let it slow cook. This bone broth recipe also converts to an instant pot bone broth recipe!
Place the bones you will use on a cooking sheet and roast in the oven at 350 for about 15 minutes. This will help bring out the flavor as they cook in the Crock Pot.
While the bones are roasting, clean all vegetables. Peel and cut the onion and ginger. I prefer to leave the greens on the celery stalks.
After 15 minutes, use a pair of tongs to transfer the bones to the Crock Pot.
Layer all the vegetables, mushrooms, bay leaf and peppercorns on top.
Add the peppercorns and Apple Cider Vinegar.
Pour 8-10 cups of water over the top. Just enough to cover the bones and vegetables but not to the top of the Crock Pot.
Add sea salt to taste.
Cover and cook on low at least 10 hours and up to 20 hours.
After cooking, let the broth cool for an hour.
Once cooled off, set a large pot in the sink and using a mesh strainer, slowly ladle or pour the contents of the bone broth through the strainer, into the pot.
The bone broth will filter through the strainer.
Finally, from the pot, you can use your Crock Pot bone broth immediately or save portions for future use.
The broth will keep in an airtight container in the refrigerator for 3 or 4 days. Also, you can also portion your bone broth into freezer bags or freezer safe containers and it will last for a long time. Always be sure to label the containers before you freeze them.