Put bones in 6 quart crockpot. Add veggies, herbs, salt, pepper and vinegar. Add water to cover leaving 1 inch head room.
Turn on low for 36 hours. You can start it on high for an hour or two to get it warmed up and then turn it down to low for the remainder of the time.
After 36 hours, if the water has steamed off, then add more water. Check flavor and add seasonings as desired. Continue cooking for 8 more hours.
Turn off and allow to cool some.
Take bones out of broth. If there is any meat on them or marrow in them, remove it, cut it up, and add it back to the broth.
Pour the broth into containers. Glass containers will store in the refrigerator, plastic in the freezer. Let the broth cool in the refrigerator. Once it has gelled, take the fat off the top and use it to cook food in or to add to dishes for flavor.
Label and freeze.