Ribeye and 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

Preheat oven to 325F.

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 145F.

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.

Servings: 9-10
Source: Reynolds Kitchens