Step 1

Preheat the oven to 450 degrees F.

Step 2

Blanch the bones by placing them in a large stockpot and cover with cold water. Bring to a boil over high heat and then simmer for 20 minutes. Drain and rinse the bones with cold water.

Step 3

Place bones and vegetables in a roasting pan, without piling them on top of each other (you may need two pans). Roast for 30 minutes before turning over bones and veggies, then roast for 20 minutes more.

Step 4

Place the blanched beef bones and other ingredients in a 10-quart capacity slow cooker.

Step 5

Add in cold water so all the contents are submerged by about an inch.

Step 6

Turn on the slow cooker and prepare to cook for at least 12 hours at the low setting. For 24 hours, you may need to re-run the cycle twice or three times, depending on the slow cooker.

Step 7

If cooking on a stovetop, bring the large pot to a boil over high heat with lid on; reduce and simmer gently with lid slightly ajar but on.

Step 8

In slow cooker or pot, skim the fat that rises to the surface occasionally.

Step 9

Simmer for 12 to 24 hours. If using stovetop, cool at evening and refrigerate overnight. Put back on the stovetop the next morning.

Step 10

Remove from heat and allow to cool slightly. (Use any of the meat for soups or sandwiches, or just eat by itself.)

Step 11

Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover and chill.

Step 12

Refrigerate for a few hours before removing the top layer of fat with a spoon or fork.

Step 13

Consume within a week. Or freeze in containers for up to 3 months.