Vegetable Broth Recipe Slow Cooker
Allow to cool just enough to handle the crock.
Vegetable broth recipe slow cooker. Remove the lid from the slow cooker and let the broth cool for a bit. Roast bones in the preheated oven until browned 25 to 30 minutes. Grab a large bowl and set a colander over the top.
Place all ingredients in slow cooker with 7 cups water. Assemble all the vegetables and trimmings in the crock of a slow cooker. Let cool 30 minutes.
Broth can be frozen for later use or kept in the refrigerator for up to 5 days. Add the vegetable scraps to a slow cooker cover with water and other seasonings and stir close the slow cooker and cook on low for 7 8 hours or high for 4 5 hours do not open the lid until cooking time is done turn off the heat and remove the lid. Use a wooden spoon to gently press on the veggies in the slow cooker to release a little more flavor.
Place roasted bones over vegetables. Cook on low for 12 24 hours. Use the back of a spoon to press the veggies against the sieve to strain out all of the flavorful juices.
Pour in enough cold water to cover bones. Cook on low for 8 10 hours or on high 4 5 hours until the broth is golden and the veggies are very tender. This delicious and easy broth recipe cooks slowly in the slow cooker to build tons of flavor.
Strain broth to use in recipes or freeze for later use. Strain veggies into a bowl and reserve liquid in mason jars or airtight containers. For the slow cooker combine all ingredients in a large slow cooker and cook on high for 4 hours or low for 8 hours.