beef broth


  • 1 onion
  • 2 large carrots sliced
  • 2 stalks celery sliced
  • 2 leeks sliced
  • 6 cloves garlic diced
  • 2 pounds beef bones (soup or marrow)
  • 1.5 to 2 lbs grass-fed chuck roast
  • Water
  • Basil leaves (add at the end)
  • Salt (add at the end)
  • Pepper (add at the end)


Fill your Crock-pot or slow cooker with the vegetables, meat and bones. Add enough water to cover – about to the max line – and put the lid on. Put on low for 12-14 hours. Add about salt and pepper to taste at the end, and pull the meat apart. Garnish each bowl with basil leaves.

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