Ribeye & Roasted Garlic Vegetables

• 1 Reynolds® Oven Bag, Large Size 


• 1 tablespoon flour


• 1 1/2 teaspoons dried oregano


• 3/4 teaspoon pepper


• 1/2 teaspoon salt


• 3 to 3 1/2 pound boneless beef ribeye roast


• 1 1/4 pounds small red potatoes, halved


• 1 package (16 oz.) peeled baby carrots


• 2 medium onions, cut in thin wedges


• Salt and pepper


• 1 whole bulb garlic


• 1 tablespoon butter

SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch or larger baking pan with sides at least 2 inches deep.Combine oregano, pepper and salt; rub onto surface of roast.

ADD roast, fat-side up, to oven bag.Arrange potatoes, carrots and onions around roast in an even layer in bag; sprinkle with salt and pepper.Cut 1 inch off top of unpeeled garlic bulb, cutting through tips of cloves; discard top portion.Place in bag.

CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan.

BAKE 1 1/2 to 1 3/4 hours or until meat thermometer reads 145°F. Remove vegetables from oven bag to serving bowl.Squeeze softened garlic cloves into a small bowl; combine with butter. Add to vegetables; toss to coat. Season with additional salt and pepper, if desired. Serve roast with vegetables.

Nutrition per 3 oz. serving of cooked beef: