Rouladen are traditional German meat rolls stuffed with a variety of ingredients. They are always served accompanied by a creamy sauce. The rolls are usually made with long and thin beef steaks, which are pounded, generously seasoned, and usually covered with a layer of sharp German mustard, which flavors them and keeps the meat juicy and tender.

Traditional stuffing inside rouladen usually incorporates thin strips of bacon and sliced pickles, but there are many different regional combinations which might include carrots, onion, or bread. The steaks are typically rolled into small logs and secured with toothpicks. 

The traditional German pot roast is one of the best ways to transform more tougher cuts of beef into a tender, succulent meal. Chuck and bottom round are most favored cuts for this German classic, while the key to a perfect sauerbraten is in its lengthy marinade of red wine, tart vinegar, and spices, which tenderizes the meat infusing it with sharp, tangy flavors.

After long hours of braising, the remaining cooking liquid is whisked into einbrenne (roux), and finally simmered into a thick, brown gravy. Sauerbraten is traditionally served with German favorites such as spätzle egg noodles, bread dumplings, or boiled potatoes and a side of braised or roasted red cabbage.