SIBO-friendly Beef Bone Broth - Slow Cooker Version


Slow-cooked, grass fed bone broth in all it’s savory glory. Mouth-watering, mineral-rich and full of health-promoting nutrients. And it couldn’t be easier to make! Plus, your gut is going to love you for it.


* no onions, leeks or garlic

2 lbs beef marrow bones, thawed, grassfed preferable

3 large carrots, unpeeled

1/2 medium celery root (not stalks)

combination of fresh “antibacterial” herbs: few sprigs of each - rosemary, oregano & thyme

2 bay leaves

1 Tb apple cider vinegar, unpasteurized

¼ - ½ tsp himalayan pink or grey celtic salt

Water to desired dilution


How to prepare:

  1. Preheat oven to 425 degrees F

  2. Wash and chop veggies into large pieces - large enough that they won’t turn to mush.

  3. Place your bones onto a baking sheet and place into the oven. Cook for 30 minutes.

  4. Tie your herb sprigs into a bundle with cooking-safe string.

  5. Once your bones have roasted, pull them out of the oven and put them directly into a slow cooker. Add the veggies and the herb bundle into the cooker with the bones.

  6. Fill a 6-quart slow cooker with fresh water up to about ¾ inch under the rim. Add the bay leaves, ACV and salt.

  7. Cook in your pot on low; you should have a gentle, rolling boil after an hour or so.

  8. Remove the herbs after about 4 hours, otherwise your broth may look strange from the colors seeping out!

  9. Remove the veggies once they’re very soft, but not yet mushy.

  10. Let the bones cook for a total of 12-48 hours. Strain the broth, let cool a bit, and store in glass jars for up to ONE WEEK in your fridge. You can also freeze the broth if you don’t use it right away.

  11. The appearance of a gel-like substance (natural gelatin) is normal and desired - enjoy the gut-friendly goodness!