Garlic-Crusted Sirloin Tip Roast with Mushroom Gravy

Place roast on rack in roasting pan. In bowl, mash garlic with salt to form paste; stir in oil and pepper. Spread over roast.

Roast in 500°F (260°C) oven for 30 minutes. Reduce heat to 275°F (140°C); roast until meat thermometer inserted into centre registers 140°F (60°C) for medium-rare, about 2 hours. Transfer to cutting board; tent with foil and let stand until temper-ature rises 5°F (3°C), about 10 minutes.

Mushroom Gravy: Meanwhile, skim fat from pan juices; scrape juices into glass measure. Add enough stock to make 2 cups (500 mL). Set aside.

In saucepan, heat oil over medium-high heat; fry onion, mushrooms, salt, pepper and thyme, stirring occasionally, until softened and no liquid remains, about 6 minutes.

Stir in reserved pan juice mixture; bring to boil. In small bowl, whisk flour with 1/4 cup (50 mL) water; stir into gravy and simmer until thickened, about 2 minutes.