Place roasted ingredients into a tall, at least 20-cup pot. (The pot shown is 9 inches wide.) Fill pot with cold water to about 2-inches below the rim. Set over medium-high heat and bring to a very gentle simmer (very small bubbles should just break at only a few spots on the surface). Reduce heat as needed to maintain that gentle simmer. Simmer, uncovered, four hours. Add 12 small parsley sprigs, 3 Tbsp. red wine vinegar, 2 tsp. black peppercorns and 3 bay leaves to the pot. Pour in water until the level of the liquid in the pot is 2 inches below the rim again. Return broth to a very gentle simmer and cook 4 more hours.