1 (3 lb.) boneless bottom round
1/2 c. red wine vinegar
2 bay leaves, crumbled
1 crushed garlic clove
1 env. dry onion or mushroom soup
6 crushed ginger snaps

Line shallow pan with heavy foil; place roast in center. Pour vinegar over and sprinkle with bay leaves, garlic and dash of pepper. Cover with foil and marinate 30 minutes at room temperature. Open and sprinkle soup mix over roast. Close foil and seal. Roast at 325 degrees for 3 hours. Remove meat and strain drippings into pan. Add ginger snap crumbs and stir to make smooth, thick gravy.