Hi Loops,

Gelatin comes from collagen, which is a fibrous protein found in bone, cartilage, tendon, ligaments, muscle fibers, and other connective tissue. It is converted into gelatin by moist heat, such as stewing or braising. The cuts of beef with the most collagen are round roasts and rump roasts. (Rump roasts are my preferred cut for pot roast. So full of flavor and makes a delicious broth.)

So you don't have to use bones in order to make a gelatinous broth.

Cathy