1 beef rib eye roast, small end

3 cloves garlic, minced

1 1/2 tsp. lemon pepper

8 small red-skinned potatoes, cooked

8 boiling onions, cooked

8 carrots, cut into 2-inch pieces, cooked

Heat oven to 350°F. Combine garlic and lemon pepper; press on to beef roast. Place roast, fat side up, in shallow roasting pan. Insert meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast for 2-1/4 to 2-1/2 hours for medium rare, 2-3/4 to 3 hours for medium doneness. Remove roast when meat thermometer registers 135°F. for medium rare; 150°F for medium. Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°.) Remove all but 2 tablespoons drippings from pan. Add vegetables; cook over medium-high heat 5 minutes or until lightly browned, stirring occasionally. Carve roast. Serve with vegetables.