Well I'll be the first to admit I've never heard of NY Strip ROAST. NY Strip STEAK, yes, but not roast. That certainly doesn't mean it doesn't exist!
And, by the way, the NY Strip Steak is pretty tasty, but not as tender as a rib eye or porterhouse.
What we need to find out, is what cut of roast the strip steak comes from. I'll see if I can find a chart.
Editing to add the following, which doesn't add much except that the NY Strip is the same cut as the KC Strip, which is in fact the Porterhouse without the tenderloin:
When the tenderloin strip has been removed from the short loin, the remaining meat is then cut into individual steaks of the thickness desired. The correct name for such steaks is shell. However, restaurants are apt to call them by various other names: New York strip, Kansas City strip, or just plain strip steak.
A shell steak is easily identified in your meat market. It looks exactly like a porterhouse or T-bone without the tenderloin.
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