Add the soup bones and vegetables to a large crockpot. No need to peel the vegetables and garlic or cut the ends off. Cover the bones and vegetables with water and add the apple cider vinegar and sea salt. Cook on low for 24-36 hours.
Drain the liquid from the crockpot to eliminate bones and vegetables. Store in mason jars or other glass container in refrigerator.
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2017/11/29/homemade-beef-bone-broth/