Ribeye and Roasted Garlic Vegetables

By kandmabulhosn

Roast recipe requires Reynolds Oven Bags

Ingredients

• 1 tbsp flour
• 1 1/2 tsp dried oregano
• 3/4 tsp pepper
• 1/2 tsp salt
• 3 to 3 1/2 pound boneless beef ribeye roast
• 1 1/4 pound small red potatoes, halved
• 1 package peeled baby carrots
• 2 medium onions, cu in wedges
• 1 whole bulb garlic, unpeeled
• 1 tbsp butter

Details

Servings 9

Preparation

Step 1

Preheat over to 325F

Shake flour in oven bag. Place bag in 13x9x2-inch baking pan with opening towards the wide side of the pan. Combine oregano, pepper and salt; rub onto surface to beef.

Add beef to oven bag. Arrange vegetables around beef in am even layer; sprinkle with additional salt and pepper, if desired. Cut 1 inch off top of garlic bulb; discard top. Place in bag.

Close oven bag. Cut 6 1/2 inch slits in top of bag; tuck ends of bag in pan.
Bake 1 1/2 to 1 3/4 hours or until meat thermometer reads 145F. Place vegetables in serving bowl. Squeeze softened garlic into small bowl; combine with butter. Toss with vegetables. Serve beef with vegetables.