3 lbs. lean boneless shoulder roast
1 c. water
1 c. wine vinegar
16 ginger snaps, crushed to fine crumbs
Ground black pepper
1 med. onion, sliced
2 bay leaves

Season the roast with pepper. Place in a Dutch oven to roast, uncovered, in a 475 degree oven until both sides are browned, turning once, about 4 or 5 minutes on each side.

Remove from oven. Pour vinegar and water over the roast. Arrange onion slices on top, add bay leaves to the pot liquid. Cover and return to oven.

Reduce heat to 350 degrees and cook 1 1/2 hours or until tender. Add ginger snaps, replace cover and cook 1/2 hour longer. (Additional water may be added to thin the gravy.)

Remove meat from gravy and slice as thin as possible. Serve with red cabbage and applesauce.