Roast beef joint bones, beef bones, beef scraps and meaty bones or steaks.Before roasting, cover bones with tomato paste. Sprinkle steaks with pepper and garlic powder.
Roast onions, carrots and garlic.Turn bones and meat after 30 minutes.
Remove bones from oven and put in soup pots. De-glaze roasting pans (add 1 cup boiling water) and add to pots. Add 1/2 cup of apple cider vinegar. Let sit for 15 minutes.
Fill pots with cold water. Add roasted vegetables, bay leaves, thyme, onion greens and celery. Bring to a simmer. Cook on the stove for 1 hour.
Pour into slow cooker. Cook on low for 12-24 hours. Strain and cool in the refrigerator for 24 hours. Skim off fat and can.
