Preheat the oven to 400 degrees Fahrenheit.

Place the beef in a large roasting pan and season with salt and pepper. Roast in the preheated oven for about 45 minutes, until the beef is golden brown. Roasting the beef will give incredibly intense flavor to the broth.

Quarter the onions, cut the garlic head in half, cut the carrots and celery into coarse pieces and place them into the largest stockpot that you own. Mine is 16 quarts. Add the bay leaf, peppercorns, the roasted beef (with the accumulated juices) to the stockpot. Fill the whole pot with water. Season with salt.

Bring it to a boil, reduce to a simmer and cook, covered, at a low simmer, for about 1 ½-2 hours.

Strain the beef broth and store in canning jars in the refrigerator. You can also store the beef broth in the freezer, just make sure to not fill the containers too much, since it will expand when it freezes and could burst your jar or container.