Ribeye & Roasted Garlic Vegetables

By BearForce

Ingredients

• 1 large oven bag
• 1 Tablespoon flour
• 1½ Teaspoons dried oregano
• ¾ Teaspoon pepper
• ½ Teaspoon salt
• 1 to 3½ pound boneless beef ribeye roast
• 1¼ Pounds small red potatoes, halved
• 1 package (16Oz) peeled baby carrots
• 1 medium onions, cut into wedges
• 1 whole bulb garlic, unpeeled
• 1 Tablespoon butter

Details

Servings 5

Preparation

Step 1

Preheat oven to 325°F. Shake flour in oven bag and place in baking pan. Combine oregano, pepper and salt; rub onto surface of beef. Add beef to oven bag. Arrange vegetables around beef in even layer; sprinkle with additional salt and pepper. Put garlic bulb in bag.

Close bag and cut six ½-inch slits in the top. Bake 1½ to 1¾ hours. Place vegetables in serving bowl, squeeze softened garlic into small bowl; combine with butter. Toss with vegetables.