Ribeye & Roasted Garlic Vegetables
PREHEAT oven to 325°F.
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.