|Roasted veggies with garlic
|Ribeye– fork tender
This is a cooking bag recipe but Mr. Big Food turned it into a clay pot recipe by omitting the cooking bag and flour.
Either way, it’s very easy. Put it together, go do something, come back in an hour and a half and eat!
RIBEYE AND ROASTED GARLIC VEGGIES
About 10 servings
1 cooking bag, large size
1 Tbsp flour
1 ½ tsp dried oregano
¾ tsp pepper
½ tsp salt
3 – 3 ½ lb boneless beef ribeye roast
1 ¼ lb small red potatoes, halved
1 pkg. (16 oz.) peeled baby carrots
2 medium white onions, cut in wedges
1 whole bulb garlic, unpeeled
1 Tbsp butter
Pre-heat oven to 325°. Shake flour in cooking bag and place bag in 13x9x2 inch baking pan with opening toward a wide side of the pan. Combine oregano, pepper, and salt, and rub on surface of roast. Place roast in oven bag. Arrange veggies around roast in an even layer. Cut one inch off top of garlic bulb and discard top. Place bulb in bag. Close bag and cut six ½ inch slits in top of bag. Tuck ends of bag into pan. Bake 1 ½ – 1 ¾ hours or until meat thermometer reaches 145°. Cut open bag and place veggies into serving bowl. Squeeze softened garlic in bulb into a small bowl and combine with butter. Toss with veggies, Slice beef and serve with veggies.