Bone broth fearless foray

This is our first effort. We've roasted 10 lbs. of essentially meatless beef bones at 425f for 45 minutes.
They're in the 200f oven now covered with a gallon or so of filtered water, a splash of vinegar, few root vegs, garlic, onion, and peppercorns. There it stays for 2 to 3 days. This seems to be a fairly standard recipe.
A taste 12 hrs in is strangely beefier than boney, and surprisingly strong.
Any suggestions for usage beyond a soup base? Suggestions for improvement?