Shell Roast

The Shell Roast, uncommon and rarely ever heard of. Frankly, calling it a Shell Roast could just be a made-up name by a local butcher, or one that passed down from butcher to butcher. Whatever the case may be, the name is unimportant, and you can call it whatever you’d like to. It is made using one of the most incredible beef cuts, the striploin.
A striploin, also known as a strip steak or New York strip, is a cut of beef taken from the short loin of a cow. It is a popular and flavorful steak known for its tenderness and marbling. The striploin is situated just behind the ribs and is part of the larger primal cut called the short loin, which also includes the tenderloin.
The striploin is characterized by its well-defined marbling and a strip of fat along one side. It is typically boneless, though some variations may include a small section of the bone for added flavor. When cooked, striploin steaks are known for their rich, beefy flavor and are often grilled, pan-seared, or broiled to bring out their natural taste and tenderness. The name “New York strip” is commonly used in the United States, while in other parts of the world, it may be referred to as a striploin or strip steak.
You make this striploin into a shell roast by cutting the striploin vertically into two equal sized pieces that will resemble two tenderloins with fat caps. Because of the natural shape of a striploin, it won’t be as round as a tenderloin, so to shape it and make it cook more evenly you will tie it every two inches so that each shell roast is more rounded.
So why do this and not just cook a whole sirloin or tenderloin?
Striploin roasts are great and usually huge like a prime rib/standing rib roast. Because of their size you may not want to cook it all at once, so why not just buy a smaller striploin? The price will be more per pound. Also, it takes a long time to cook, you will literally cut your cooking time in half.
Tenderloin for some is the bell of the ball, it is lean but still very flavorful and tender. However, the price is usually outrageous. Also, not having any delicious fat to absorb the flavors and juices of the meat is a deal breaker for a lot of meat lovers.
The shell roast is the perfect roast for those who wish they had tenderloin with fat, or wish they had striploin with the elegance of the tenderloin.
Once your striploin is halved and tied it’s time to make this Shell Roast recipe. Start by pulling your meat from refrigerator two hours before cooking.
Preheat your oven to 215-225 degrees Fahrenheit. Cooking at low temperatures for longer periods of time compared to cooking at high temperatures over a short period of time helps to make it so that your meat will cook evenly from center to edge. If you are looking for the same color and cook from crust to core then cooking low and slow is the way to achieve it.
Place sliced carrots, chopped celery, and chopped onion into a roasting pan and spread them out evenly. Place your two shell roast halves, fat side up, over top. Generously season the shell roasts with salt, pepper, and granulated garlic then rub each down with olive oil. Slide rosemary sprigs underneath the twine on the top of the roasts. Place one sprig on the center and one on either side 1/3 of the way in.
Place the roasting pan in the oven and cook your roasts for approximately two hours or until the center of each shell roast has an internal temperature of 122-124 degrees Fahrenheit.
The best way to ensure your roasts/large birds are cooked perfectly is by using a leave-in meat thermometer. They are a great investment for those who want to know exactly what temperature your meat is at throughout the cooking process. Just place the probe into the thickest area and set your thermometer to what temperature you would like the meat to cook to, an alarm will alert you when you hit your desired temperature.
Remove the roasting pan from the oven and cover the pan with foil and let the shell roasts rest for 30 minutes.
Set your oven to broil, or its highest possible setting. Once the oven reaches temp, remove the foil then place the roasting pan back into the oven for ten minutes (no longer than 15 minutes) to get a nice sear/crust on the outside edge of the roasts.
Wait until the last possible second to slice your roasts into 1/4″-1/2″ slices.
Letting your meat rest allows the muscle fibers to relax and redistribute its juices throughout the rest of the meat. Carving too soon will cause those juices to flood out of the meat which will result in dry meat. Be patient, it will be worth it.
This Shell Roast will melt in your mouth and flood your mouth with flavor.
Serve with homemade au jus from the drippings, or a horseradish cream sauce.
Enjoy your Shell Roast, get ready for meat sweats from eating way too much! Totally worth it.