Step 1

Preheat the oven to 350 °F (177°C). Placing the bones in a roasting pan or baking dish. Roast for about 20 minutes, until golden brown.

Step 2

Add all vegetables and herbs to the bowl of the slow cooker. Arrange bones on top of the vegetables. Cover all ingredients with 3 quarts of water or enough to fully submerge bones. Leave about 1-inch of space from the water line to the top of the slow cooker. Stir in the vinegar.

Step 3

Cover with a lid. Cook on low for 18 to 24 hours.

Step 4

Skim off any scum that rises to the top. Once cool enough to handle, strain the broth through a strainer and ladle into glass jars for storage.Bone broth keeps in the fridge for up to one week, best if used in 3-5 days. It will freeze well for up to 3 months.