© Denzil Green
Shell Roast is a relatively expensive cut of beef for roasting.
It is cut from the Short Loin, and has in it the same muscles as T-Bone or Porterhouse steaks, minus any Tenderloin piece.
The roast can be sold boneless or bone-in.
It can be cut into Strip Loin Steaks (aka Shell Steaks, if sold bone-in.)
You may in some places see people call this roast a Strip Loin Roast if it is sold boneless, and a Shell Roast if sold bone-in.
Cook a 5 pound (2.5 kg) one first for 15 minutes at 450 F (225 C), then for another 40 to 50 minutes at 375 F (190 C.)
Cook longer if you want it past medium-rare. Using an instant-read thermometer can help you get the degree of doneness you need.
Medium Rare 145 F (63 C)
Medium 160 F (71 C)
Well Done 170 F (77 C)