ribeye & roasted garlic vegetables

Name: Ribeye & Roasted Garlic Vegetables
Ingredients: 1 - reynolds large oven bag; 1 tablespoon(s) flour; 1 1/2 teaspoon(s) oregano, dried; 3/4 teaspoon(s) pepper; 1/2 teaspoon(s) salt; 3 - 3 1/2 pound(s) boneless beef ribeye roast; 1 1/4 pound(s) red potatoes, small, halved; 1 - 16 oz. package(s) baby carrots, peeled; 2 medium onions, cut in thin wedges; - salt & pepper, to taste; 1 - garlic bulb, whole; 1 tablespoon(s) butter

(2 ratings)

review

Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

Mmmmmmm! What can be better meat & vegetables....nothing!

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(2 ratings)

Ingredients For ribeye & roasted garlic vegetables

1

reynolds large oven bag
1 Tbsp

flour
1 1/2 tsp

oregano, dried
3/4 tsp

pepper
1/2 tsp

salt
3 - 3 1/2 lb

boneless beef ribeye roast
1 1/4 lb

red potatoes, small, halved
1 - 16 oz. pkg

baby carrots, peeled
2 md

onions, cut in thin wedges
salt & pepper, to taste
1

garlic bulb, whole
1 Tbsp

butter

How To Make ribeye & roasted garlic vegetables

1
Preheat oven to 325 degrees F.

2
Shake flour in Reynolds Oven Bag; place in 13 x 9 x 2" or larger baking pan with sides at least 2 inches deep. Combine oregano, pepper & salt; rub onto surface of roast.
3
Add roast, fat-side up, to oven bag. Arrange potatoes, carrots & onions around roast in an even layer in bag; sprinkle with salt & pepper. Cut 1" off top of unpeeled garlic bulb, cutting through tips of cloves; discard top portion. Place in bag.
4
Close oven bag with nylon tie; cut six 1/2" slits in top. Tuck ends of bag in pan.
5
Bake 1 1/2 - 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 & pepper. Serve roast with vegetables.
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