Garlic Striploin Roast
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Garlic Striploin Roast

Garlic Striploin Roast

with Mushroom-Thyme Gravy

Tender juicy striploin roasts rubbed with garlic seasoning is seared first to give a gorgeous outer crust which will intensify its flavour. Plus, those charred ends are the best for snacking on!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time50 minutes
Cooking Time


serving amount

1200 g

Beef Striploin Roast

200 g

Mixed Mushrooms

2.75 tsp

Garlic Salt

1 tbsp

Beef Stock Powder

(Contains Soy, Sulphites)

2 sprig


3 tbsp

All-Purpose Flour

(Contains Wheat)

3 tbsp

Unsalted Butter

(Contains Milk)

Not included in your delivery

1.25 tsp


1 tbsp


¼ tsp


0.06 tsp



Nutrition Values

Calories160 kcal
Fat11 g
Saturated Fat4.5 g
Carbohydrate2 g
Sugar0 g
Dietary Fiber0 g
Protein13 g
Cholesterol40 mg
Sodium270 mg
Trans Fat0.3 g
Potassium225 mg
Calcium10 mg
Iron1.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan
Paper Towel
Baking Sheet
Aluminum Foil


Sear roast

Before starting, preheat the oven to 350˚F. Wash and dry all produce. Remove striploin roast from the fridge before you start cooking. Set aside to come up to room temperature, 1 hr. When mash is cooking, heat a large non-stick pan over medium-high heat.Pat roasts dry with paper towels. Drizzle 1 tbsp oil over roasts, then season with 2 1/2 tsp garlic salt and 1 tsp pepper. Rub oil and seasonings all over roasts. When hot, add roasts, fat-side down first, to the dry pan. Sear until golden-brown all over, 1-2 min per side. Remove the pan from heat.

Prep mushrooms and finish roast

While roast sears, thinly slice mushrooms. (TIP: You can thinly tear oyster mushrooms instead of cutting them!)Transfer roast to a metal roasting pan or baking sheet. (NOTE: DO NOT use a glass or ceramic dish to roast beef.) Roast in the middle of the oven until cooked to desired doneness, 40-45 min.** (NOTE: Before you put the roast in the oven, make sure it's set to 350˚F.)Transfer roast to a clean cutting board or dish to catch the juices. Cover loosely with foil, then set aside to rest, 15-20 min.

Sauté mushrooms

Once roast is in the oven, carefully wipe the pan clean.Return the pan to medium-high.When hot, add 3 tbsp butter and swirl the pan until melted.Add mushrooms and remaining thyme sprigs. Cook, stirring occasionally, until mushrooms are golden-brown, 4-5 min. Season with 1/4 tsp pepper and 1/4 tsp garlic salt.

Start gravy

Sprinkle 3 tbsp flour into the pan. (NOTE: Reserve 1 tbsp flour for cheese sauce.) Cook, stirring often, until mushrooms are coated, 1 min.Gradually whisk in 1 1/2 cups water and stock powder until mixture is combined and comes to a gentle simmer.Simmer, whisking occasionally, until gravy thickens slightly, 2-3 min. Remove the pan from heat. Cover, then set aside until roast is done and resting.Move on to roasted broccoli and cauliflower.

Finish mushroom gravy

When cheese sauce is done and roast is resting, transfer drippings from the roasting pan to a small bowl.Skim off and discard top layer of fat, reserving any juices.Add 1/4 cup water to the pan to deglaze by scraping up dark brown bits.Add skimmed pan juices, beef juices from the cutting board, deglazing liquid and 1/4 tsp sugar to the pan with mushroom gravy.Simmer gravy over medium, stirring occasionally, until warmed through and ready to serve. (TIP: Reduce heat to low if gravy reduces too much.)Remove and discard thyme sprigs while gravy simmers.

Finish and feast

Remove the pan from heat. (TIP: If gravy reduces too much, stir in 1 tbsp water at a time until you reach desired consistency.) Season with salt and pepper, to taste. Cut roast in half crosswise, then thinly slice across the grain. Transfer beef to a serving platter.Transfer mushroom-thyme gravy to a serving vessel and serve alongside beef.

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