Slow Cooker Beef Neck Bones and Gravy Recipe

Rinse the beef neck bones under cold water and pat dry with paper towels.

In a small bowl, mix together salt, black pepper, garlic powder, onion powder, and paprika. Rub the spice mixture all over the beef neck bones.

Heat a large skillet over medium-high heat and add the beef neck bones. Brown each side for about 2-3 minutes until nicely seared. Transfer the beef neck bones to the slow cooker.

Sprinkle flour over the beef neck bones in the slow cooker and toss to coat.

Add the beef broth, chopped onions, sliced carrots, sliced celery, fresh thyme, and bay leaves to the slow cooker. Give it a gentle stir to mix everything together.

Cover and cook on low heat for 6 hours or until the beef neck bones are tender and the meat easily falls off the bones.

Remove the bay leaves and thyme sprigs from the slow cooker. Using tongs, carefully remove the beef neck bones and transfer to a serving platter.

Use a spoon to skim any excess fat from the surface of the gravy in the slow cooker. If desired, you can strain the gravy to remove any solids.

Serve the beef neck bones with the gravy spooned over the top. Enjoy!