How long does it take to cook sirloin in a slow cooker?

Cooking sirloin in a slow cooker typically takes about 6 to 8 hours on low heat or 3 to 4 hours on high heat, depending on the size of the cut and desired tenderness.

Can you cook frozen sirloin in a slow cooker?

It is not recommended to cook frozen sirloin directly in a slow cooker, as it can take too long to reach safe cooking temperatures. Thaw the sirloin in the refrigerator beforehand for best results.

What herbs pair well with slow-cooked sirloin?

Herbs such as rosemary, thyme, and parsley complement slow-cooked sirloin beautifully, enhancing its flavor and aroma.

How do I make the gravy for slow-cooked sirloin?

To make gravy for slow-cooked sirloin, remove the cooked meat from the slow cooker and whisk together the drippings with a mixture of flour and water in a saucepan over medium heat until thickened.

Can I make this recipe ahead of time?

Yes, you can prepare the Tennessee Vols crock pot recipe ahead of time. Simply follow the recipe, store it in the refrigerator, and reheat before serving.

Best Tennessee Vols Crock Pot Recipe for Game Day

Description

This hearty Tennessee Vols slow cooker chili is perfect for game day, combining rich flavors and spices for a comforting dish. It’s easy to prepare and perfect for serving a crowd.

Ingredients

Scale

1 pound ground beef

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes with green chilies

1 can (8 oz) tomato sauce

1 medium onion, chopped

1 bell pepper, chopped

2 cloves garlic, minced

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheddar cheese for topping

Sour cream for serving (optional)

Instructions

**Brown the Meat**: In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat and set aside.

**Combine Ingredients**: In the slow cooker, combine the browned beef, kidney beans, black beans, diced tomatoes, tomato sauce, onion, bell pepper, garlic, chili powder, cumin, smoked paprika, salt, and pepper.

**Cook**: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender and flavors meld.

**Serve**: Ladle the chili into bowls and top with shredded cheddar cheese and a dollop of sour cream if desired.

Notes

Feel free to adjust the spice level by adding more chili powder or some diced jalapeños. This chili can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Main Course
Method: Slow Cooker

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 5g
Sodium: 800mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 10g
Protein: 30g
Cholesterol: 70mg

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