4 large cloves garlic, crushed

2 tsp. dried thyme leaves

1 -1/2 tsp. cracked black pepper

4-6 lb. well-trimmed beef ribeye roast, small end

2 Tbsp. olive oil

2 lbs. small new potatoes, halved

1 pkg. (16 ounces) baby carrots

2 medium onions, cut into 1-inch wedges

Total prep and cook time: 2 to 2 - 3/4 hours. Serves 6-8
Heat oven to 350°F. Combine garlic, thyme and black pepper; press half the mixture evenly into surface of beef roast. Add oil and 1 tsp. salt to remaining seasoning mixture; reserve. Place roast, fat side up, on rack in shallow roasting pan. Insert meat thermometer in thickest part. Roast approx. 1-3/4 to 2 hours for medium rare; 2 to 2-1/2 hours for medium doneness.

Meanwhile in a large bowl, combine vegetables and reserved seasoning mixture; toss to coat. Arrange on 15 x 10-inch jelly roll pan. During last 60 minutes of roasting beef, put vegetables in oven. Remove roast from oven when temperature registers 135° for medium rare, 150° for medium. Cover with foil, temperature should continue to rise 10 degrees while finishing vegetables. Increase oven temperature to 450°F., continue roasting vegetables 15 min. or until tender and lightly browned, stirring once. Carve roast into slices; serve with vegetables.