I'm a pepper.

Teresa picked number 29. (Thanks Teresa!) Number 29 was...

"Sirloin Roast with Gravy" (6 quart pot)

~3lbs beef sirloin tip roast
~1-2 T coarsely ground black pepper (I used 2T)
~1 1/2 t minced garlic
~1/4 c reduced sodium soy sauce
~3 T balsamic vinegar
~1 T Worcestershire sauce
~2 t ground mustard
~2 T cornstarch
~1/4 c cold water

Rub roast with pepper and garlic; cut in half and place in crock pot.
Combine soy sauce, vinegar, Worcestershire sauce, and mustard; pour over beef.
Cover and cook on low for 6 hours or until meat is tender. (The card said 5 1/2-6.*)
Remove roast and keep warm.
Strain cooking juices into a small sauce pan; skim fat.
Combine cornstarch and water until smooth; gradually stir into cooking juices.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve with beef.

10 servings.

This was yummy, but REALLY peppery. You kind of have to like love pepper to use the 2T, I think. *AND 6 hours was slightly too long. Still, it made our taste buds happy.