1 (3 lb.) boneless chuck roast (cut about 2" thick)
1/2 c. wine vinegar
1 bay leaf, crumbled
1 clove garlic, crushed
Dash pepper
1 (1 3/8 oz.) pkg. onion soup mix
2 gingersnaps, crushed

Arrange a large sheet of heavy duty aluminum foil in a shallow baking pan. Place meat in center of foil. Pour vinegar over roast; sprinkle bay leaf, garlic and pepper over meat. Bring foil up over meat, overlapping it; let meat marinate at room temperature for 30 minutes or in refrigerator for 2-3 hours.

Open foil, and sprinkle soup mix over meat, coating all sides. Close foil, sealing edges with a double fold. Bake at 325 degrees for 3 hours.

Remove from oven; transfer meat to serving platter or carving board. Strain drippings into a saucepan; skim off fat. To make gravy, add gingersnaps to drippings; cook until smooth and thickened, stirring constantly. Serve gravy over roast. Yield 6-7 servings.