I had to look up a strip roast, we use different curs and names in Aus. Ok. It comes from the loin primal. Think of what a steer does with its day. That muscle group has done a bit of work, more than a tenderloin, but not quite as much as the rump/round. So, on the naturally tender scale it's on the softer side side of the middle. There will be a medium amount of collagen requiring breakdown. That takes time.
You're looking at 140F not 130F, so the breakdown happens a little faster. Your's after a good slicing texture, not something you can cut with a fork... I'd describe it as a steaky texture.
I'd probably be aiming at around 12-14 hours. I'd suggest giving the bag a pinch test after 8 hours or so to check on progress. You could, potentially go out to 18 hours.
Timing is not an exact science. Your roast is not going to be ruined by an extra helf our or even hour. The changes happen slowly at the temperatures used for sous vide processing. If you keep within the safety guidelines it is a very forgiving cooking form.