I have about 4 lbs of grass-fed beef marrow bones. I'm going to roast them, eat the marrow (refrigerate any left over), and throw them in my slow cooker to make broth. My understanding is that roasting the bones first makes the resulting broth much more flavorful and delicious.
I also ordered knuckle bone cartilage and oxtail from US Wellness Meats. Should I do any sort of roasting/prepping with these items, or just throw them in the pot (after they've thawed, of course)? My goal is a very gelatinous and delicious broth. This will be my first time making it.