Beef with Marrow Bones Slow Cooker 5-Ingredient

Beef with Marrow Bones Slow Cooker 5-Ingredient. Just 5 simple ingredients dropped into a slow cooker — and hours later you’ve got the richest, most comforting beef dinner your whole family will love. The marrow bones do all the magic!

Drop the beef marrow bones into your crock pot, add just 4 more things, and get ready for the most amazing dinner smell to fill your whole house.

This recipe is one of those old-school, feel-good meals that tastes like it took forever to make — but it really didn’t. You just put the raw bones in the bottom of your slow cooker, pile on the beef and onions, pour in a little broth, and walk away. That’s it.

The slow cooker takes care of everything else. All those bones cook down slowly and turn the broth into something deep, rich, and seriously delicious — like something you’d get at a nice restaurant, but made right at home with barely any work.

By dinnertime, everyone in the house will be asking “what smells so good?” and crowding around the kitchen waiting for their bowl.

Beef with Marrow Bones Slow Cooker 5-Ingredient

Servings: 4

Ingredients

• 2 pounds of beef chuck roast, cut into big pieces
• 2 pounds raw beef marrow bones, cut into 1-2 inch pieces
• 1 pieces large yellow onion, sliced
• 1 cups beef broth (low-sodium)
• 1 pieces dry onion soup mix packet (about 1 oz)

Beef with Marrow Bones: Steps

1. Layer the marrow bones: Lay the 2 pounds raw beef marrow bones, cut into 1-2 inch pieces flat across the bottom of your slow cooker. Try to spread them out so they cover as much of the bottom as you can. These bones are what make the broth so rich and tasty.
2. Add the onions: Spread the sliced 1 pieces large yellow onion, sliced on top of and around the bones. Let some pieces fall down between the bones — they’ll soak up all those good juices as everything cooks.
3. Add the beef: Place the 2 pounds beef chuck roast, cut into large chunks on top of the onion and bone layer. Try to keep the meat mostly in one layer sitting above the bones so it can slowly soak up all the steam and flavor rising from below.
4. Sprinkle soup mix: Open the 1 pieces dry onion soup mix packet (about 1 oz) and sprinkle it evenly over all the meat. This little packet does a big job — it seasons everything without you needing to measure out a bunch of spices.
5. Pour in the broth: Slowly pour the 1 cups beef broth (low-sodium) along the sides of the crock, not straight onto the meat. This keeps the soup mix sitting on top where it belongs. The liquid should only come about a third of the way up the sides — that’s enough!
6. Slow cook: Put the lid on tight. Cook on LOW for 8 to 480 minutes
   480:00
   , or if you’re short on time, cook on HIGH for 4 to 5 hours. The beef is ready when you can pull it apart easily with a fork.
7. Remove beef and bones: Use tongs to lift the beef pieces out and set them on a plate or bowl. Throw away the bones. If you see any soft marrow that came out of the bones floating in the liquid, stir it right into the broth — that’s pure flavor!
8. Make the gravy: Stir the cooked onions into the broth to make a simple, rustic gravy. If you want it thicker, blend a scoop of the onions with some liquid and mix it back in, or let it simmer on the stove for a few minutes. Taste it and add a pinch of salt if needed.
9. Serve: Spoon that rich, dark gravy all over the beef and serve it hot. Enjoy every bite!

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