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Shell Roast New Yorker




Source of Recipe


Lobel's


List of Ingredients




8-inch cut of shell roast
1 tablespoon butter, softened
Salt and freshly ground black pepper
1 tablespoon chopped onion


Recipe



1. Have the butcher place 4 1-inch strips of fat on top of the roast about 2 inches apart, and tie loosely to hold in place.
2. Smooth butter over the meat sections and sprinkle with salt and pepper. Let stand at room temperature for an hour or more.

3. Preheat oven to 350 F. Sprinkle fat with chopped onions and place roast on rack in uncovered roasting pan. Roast for 1-1/4 hours, if you wish it rare, basting with pan drippings from time to time. Add 15 minutes cooking time for medium, another 15 minutes for well done. Allow the meat to rest for a few minutes before carving. Transfer to a warmed serving platter.

Serves 8.