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Preheat the oven to 350 degrees. Place the bones in a shallow roasting pan and allow them to roast until sufficiently browned.
Wash and coarsely chop the veggies.
Add the veggies and bones to your slow cooker and season with your choice of herbs and spices.
Cover completely with cold water and add ¼ cup apple cider vinegar.
Set your slow cooker to high and allow the stock to come to a boil, then reduce the setting to low and allow it to cook for anywhere from 12-24 hours.
After 24 hours of simmering, you are ready to strain your homemade beef stock.
Carefully pour the stock mixture into the colander and smash the vegetables to release any extra liquid.
You could use your stock right away in a delicious soup, store it in the fridge for several days, freeze it, or can it.