Quick Sauerbraten - cooking recipe

Ingredients

3 lb. boneless chuck, cut about 2-inches thick
1/2 c. wine vinegar
1 bay leaf, crumbled
1 clove garlic, minced
pepper to taste
1 envelope onion soup mix
2 crushed gingersnaps

Preparation

Arrange large sheet of heavy-duty aluminum foil in shallow baking pan.
Place meat in center of foil; pour vinegar over. Sprinkle bay leaf, garlic and pepper over meat.
Bring foil up over the meat, overlapping it.
Let meat marinate in refrigerator for 2 or 3 hours.
Open foil; sprinkle soup mix over meat, coating all sides.
Close foil, sealing edges with double fold.
Bake at 325\u00b0 for 3 hours.