Roasted Shell Roast
A striploin roast that is cut in half vertically then each half is tied and looks like a tenderloin roast with a thin layer of fat. If you know, you know.
Ingredients
Shell Roast
- 10 lb Striploin; Trimmed Halved, and Tied
- 2 tbsp Salt and Pepper
- 2 tbsp Granulated Garlic
- 2 tbsp Extra Virgin Olive Oil
- 6 Sprigs of Rosemary
- 1 Onion; Coarsely Chopped
- 1 Celery Stalk; Coarsely Chopped
- 1 Carrot; Sliced
Instructions
Shell Roast
- Pull meat from refrigerator two hours before cooking.
- Preheat oven to 215-225 degrees.
- Place all of your vegetables in a roasting pan then lay the two striploins over top.
- Generously season each striploin with salt, pepper, granulated garlic, and olive oil. Slide a sprig of rosemary under the ties on the top side (use three sprigs for each loin).
- Cook the striploins for approximately two hours or until the center of each loin reaches 122-124 degrees.
- Cover the pan with foil and let the striploins rest for at least 30 minutes.
- Set the oven to broil.
- Remove foil, place the striploins back into the oven for 10 minutes (no longer than 15) to get a sear on the outside. Carve last, when the rest of the meal is ready to eat.
- If you have the right size equipment, it is best to sear the meat before cooking.