Chuck Roast and Bone Broth

Every cook makes broth/stock for sauces, gravies, soups and stews. The methods for bone broth are many, but essentially you want to roast and then simmer bones with your choice of vegetables and herbs. This recipe uses 4 pounds of bones, including neck and leg bones. Add a chuck roast to make a meal.

Makes 64 ounces broth


  • 4 pounds neck and leg bones
  • 1 Chuck roast, 4-5 pounds
  • Beef spice rub
  • 1 pound carrots
  • 6 celery stalks
  • 3 onions, quartered
  • 5 green onions
  • 5 sprigs fresh thyme
  • 4 sprigs fresh rosemary


Place all bones in a roasting pan and roast in a 400 degree oven until deep brown in color, about 20 minutes.

Generously rub the roast with the Beef Spice Rub on both sides. Arrange the carrots, celery, onions and fresh herbs in a roaster, add the roasted bones evenly over the vegetables and then place roast on top. Pour water over the entire roast until everything is completely under water; fill nearly to the top of the roasting pan.

Set roaster to 400 degrees until the water begins to bubble, then reduce the temperature to about 250 degrees and start simmering. Simmer for at least 12 hours. Let the contents cool slightly and remove the roast to a plate. Using a fine mesh strainer, strain all liquid from the roaster into jars or containers that will seal tightly. Use as you would any stock or broth.