Saint Albertus Magnus, also known as Saint Albert the Great and Albert of Cologne, is also credited with popularizing the dish in the 13th century. Several sources believe sauerbraten was invented by Charlemagne in the 9th century AD as a means of using leftover roasted meat. While quite common, these claims are largely unsubstantiated. According to this legend (Julius Caesar was murdered in 44 BC and the Roman city of Cologne was founded in 50 AD), this inspired the residents of Cologne to imitate the Roman import. Julius Caesar has been assigned a role in the inspiration for sauerbraten as he sent amphoras filled with beef marinated in wine over the Alps to the newly founded Roman colony of Cologne. The word derives from Sauer meaning 'sour' or 'pickled' and Braten meaning 'roast meat'. The name 'Sauerbraten' is of German origin and means 'sour roast'. Regional variants of the dish include those from Baden, Franconia, Thuringia, Rhineland, Saarland, Silesia, and Swabia. Ingredients used in the marinade, and accompaniments served with sauerbraten, vary across regions.

A Sauerbraten dinner is almost always accompanied by a hearty gravy resulting from its roasting and is most often served with potato pancakes ( Kartoffelpuffer), potato dumplings ( Kartoffelklöße), or Spätzle. Usually, tougher cuts of meat, such as rump roast or bottom round of beef, are used, and the long marinating tenderizes the meat. Before cooking, the raw meat is marinated for three to ten days in a mixture of vinegar or wine, water, herbs, spices, and seasonings. It can be prepared from a variety of meats, most often from beef, but also from venison, lamb and mutton, pork and horse. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. Sauerbraten is a traditional German roast of heavily marinated meat.

Sauerbraten recipe