German Pot Roast with Mushroom Leek Sauce

German Pot Roast with Mushroom Leek Sauce
  • 1 (2-pound) Certified Angus Beef ® bottom round roast
  • 2 tablespoons olive oil, divided
  • 2 cups sliced leeks, washed, light green only
  • 1 (26-ounce) can cream of mushroom soup
  • 1 cup water
  • 1 (10-ounce) package egg noodles
  • Salt and pepper to taste
  1. Preheat oven to 350°F.
  2. Heat 1 tablespoon oil in medium-size braising pan. Season roast with salt and pepper. Sear on all sides until brown.
  3. Remove roast from pan and set aside. Add leeks and sauté until lightly browned.
  4. Add mushroom soup and water; bring to a simmer. Return roast to pan and place in oven for 2 hours or until fork-tender.
  5. Cook noodles according to package directions. Drain and toss with 1 tablespoon olive oil
  6. Remove roast from oven and let rest 10 to 15 minutes. Pull beef apart with fork and serve over noodles with mushroom leek sauce
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