Ribeye & Roasted Garlic Vegetables

Ingredients

• 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
• pepper
• 1 whole bulb garlic
• 1 tablespoon butter