I had thawed a chuck roast for dinner and we had the previously pictured bowl of vegetables for accompaniment. This was on Thursday night, just after I left the previous post. I didn't post right away because initially I thought it might be a little silly to blog about dinner, but after reflecting on this, I have determined that this is definitely worth sharing.
So, I decided to cook the vegetables in with the roast in a covered dish in the oven. So I placed the roast and sliced the onions and squash, trimmed and threw in the small handful of beans, and tossed in the grape and cherry tomatoes whole. Then I harvested and chopped a lot of thyme and oregano and a little bit of rosemary, sprinkled some Greek Seasoning and a dash of worcestershire sauce. Then I was going to add water, but on a whim poured in apple juice instead.
Well, actually, I was a little worried about the squash. I usually cook it in butter and I had no idea if it would work with roast. Boy, did it, though! The squash pieces were delectable. But it is the grape and cherry tomatoes that made this roast dinner extraordinary. My gardening guy called them "explosions of awesomeness." My Capricorn son, who never likes anything, was trying to stick his fingers in the pan to devour the last tomato and there ensued a vigorous argument between three people, two of them adults, over who would actually get that last tomato! The pan juices and the apple juice combined with the herbs to make this truly the best roast dinner I had ever cooked or eaten. If you have grape or cherry tomatoes in your garden (or if you don't, get some the next time you go to the farmer's market), you simply MUST try tossing them in with a roast so you can experience for yourself how these things work so beautifully together as something totally new.