Christmas Movies and Dinner

This is a sponsored post written by me on behalf of ACME Markets. All opinions are 100% mine.

This year some of our holiday parties may not be happening. Leaving us extra time at home with our families. The way I see it, extra time to get creative. Tradition is great, and I am all about it. However, this year has definitely left some wiggle room to change up your traditional plans. One of the ways we have been doing that is taking note of Christmas dinner in our favorite Christmas movies, and replicating them in some way.

For example, that famous scene in "Home Alone," where Kevin is having macaroni and cheese with a glass of milk before the "wet bandits" arrive. We poured ourselves egg creams (which have dairy) and made a homemade macaroni and cheese. For a "Christmas Vacation" we had fried turkey and eggnog, of course! The one I had the most fun with was "The Grinch" and re-creating my version of the "roast beast." The melt in your mouth pot roast came out so good, and definitely grew my heart ten sizes bigger!

Our local ACME Markets has everything we need to bring these themed dinners to life. From quality cuts of meat, to fresh produce, and everything in-between. Their bakery department has great holiday themed desserts that make the table feel even more festive. The best part has been there order ahead option . You can order your entire holiday meal online and pick it up at the store. You can get your grocery shopping done early by shopping online, saving you time. I shopped at ACME Markets in my local area, but you can also find quality holiday meal essentials at the Albertsons Companies family of stores, including Albertsons, Safeway, Jewel-Osco, Vons, Randalls, Shaw's Supermarket, Star Market and Tom Thumb. ACME Markets offers Grocery Delivery and Pick Up for convenient ways to shop!

Pot Roast "Beast"

1 (4 to 5-pound) prime boneless beef chuck roast, tied

Kosher salt and freshly ground black pepper

All-purpose flour

olive oil

2 cups chopped carrots (4 carrots)

2 cups chopped yellow onions (2 onions)

2 cups chopped celery (4 stalks)

6 large garlic cloves, peeled and crushed

2 tbsp capers

2 cups good red wine

2 tablespoons sherry

1 (28-ounce) can whole plum tomatoes in puree

1 cup chicken stock

2 branches fresh rosemary

1 tablespoon balsamic vinegar

1 tablespoon unsalted butter, at room temperature

1. Preheat the oven to 325 degrees F.
2. Pat the beef dry with paper towel. Season all over with kosher salt and pepper. Make sure to season liberally.
3. Then dredge the roast on all surfaces with flour. Heat 2 tablespoons of olive oil in a large dutch oven, over medium high heat.
4. Add the roast and sear until brown on all sides. About 405 minutes per side. Once browned remove from dutch oven, and set aside on a large plate
5. Add 2 more tablespoons of olive oil to the ditch oven. Add the carrots, onions, celery, capers and garlic. Season with 1/2 tablespoon of kosher salt, and 1 1/2 teaspoons of pepper. Saute over medium heat for about 12 minutes, stirring periodically until carrots are tender.
6. Add the wine and sherry, and bring to a boil for about 5 minutes
7. Then add the tomatoes, chicken stock, 2 teaspoons salt, and 1 teaspoon pepper. Add sprigs of rosemary to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees F internally.
8. Then, turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.
9. Remove the roast to a cutting board letting it rest.
10. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth.
11. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Remove the sprigs of rosemary. Add in the balsamic vinegar, and butter. Stirring to incorporate. Taste for seasonings, adjusting the salt and pepper to your taste. Let it simmer for another two minutes.
12. Slice the roast and arrange it on a platter, spooning over the sauce before serving.