ribeye & roasted garlic vegetables
Mmmmmmm! What can be better meat & vegetables....nothing!
prep time
cook time
method
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yield
Ingredients
- 1 - reynolds large oven bag
- 1 tablespoon flour
- 1 1/2 teaspoons oregano, dried
- 3/4 teaspoon pepper
- 1/2 teaspoon salt
- 3 - 3 1/2 pounds boneless beef ribeye roast
- 1 1/4 pounds red potatoes, small, halved
- 1 - 16 oz. packages baby carrots, peeled
- 2 medium onions, cut in thin wedges
- - salt & pepper, to taste
- 1 - garlic bulb, whole
- 1 tablespoon butter
How To Make ribeye & roasted garlic vegetables
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Step 1Preheat oven to 325 degrees F.
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Step 2Shake 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. -
Step 3Add 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.
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Step 4Close oven bag with nylon tie; cut six 1/2" slits in top. Tuck ends of bag in pan.
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Step 5Bake 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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