Preheat oven to 400 F.

Place bones in a single layer on a sheet or roasting pan. Sprinkle generously with salt, pepper and drizzle with olive oil to evenly coat.

Roast for 30 minutes, then, flip each bone over and roast for an additional 30 minutes.

Chop the vegetables while the bones are roasted and put them with the bones, rosemary, thyme, bay leaf, peppercorns and apple cider vinegar in a large crock pot.

Cover completely with water and turn slow cooker to low setting.

Allow to cook for 12-24 hours.

Add water as needed to keep all the ingredients submerged.

Once the broth has reached a dark rich brown color, turn the slow cooker off.

Discard the bones, vegetables, stems and bay leaf and strain through a cheesecloth. Cool the pot to room temperature.

Once at room temperature pour into jars and let cool in the refrigerator for at least 1 hour.

When you are ready to serve, skim the condensed fat off the top of the broth and heat to the desired temperature. Serve it up in a bowl, mug or cup. Say Grace and enjoy!!