Rinse the bones and meat well and place in the crock pot. Clean the soup vegetables, chop them roughly and also place them in the crock pot.
Clean the onion, do not peel it whole and cut in half. If you like, you can roast it in a pan to give the soup the color, deglaze it and add the liquid to the crock pot. Personally, I only do this when I cook the soup on the stove. Pour the water on, add all the spices except for the salt.
If you want, you can add the spices in a tea strainer. The soup is sifted anyway at the end.
Boil everything on high for at least 4, better 4.5 - 5 hours. Skimming off the foam is not necessary as the soup is sieved.
Only add salt towards the end of the cooking time and check the meat for softness. If necessary, season with good seasoning if it is too mild. Personally, I always have homemade soup seasoning (dried and ground soup greens) for such cases. Please do not add Maggi or the like to the real soup, rather season it with salt, pepper and herbs.
Sieve the soup through a very, very fine sieve or through a sieve lined with kitchen towel into a large saucepan.
If you want to degrease the soup, either let it cool completely and then remove the fat (but not everything, fat is a flavor carrier) or wrap a few ice cubes in a kitchen towel and slide over the hot soup, the fat will lie against the towel.
The soup meat is diced and then put back into the soup or e.g., processed into a beef salad.
We always add the diced soup meat, julienne vegetables, marrow dumplings or semolina dumplings, etc. as an insert after degreasing. Of course, pasta, rice or e.g., swelled a cup of barley in 3 times the amount of water. But always cook and store pasta, rice, dumplings and Co. separately and not in the soup.
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