Easy Way Sauerbraten Recipe

• 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 ounce.) pkg. onion soup mix
• 2 gingersnaps, crushed

1. Arrange a large sheet of heavy duty aluminum foil in a shallow baking pan.
2. Place meat in center of foil.
3. Pour vinegar over roast; sprinkle bay leaf, garlic and pepper over meat.
4. Bring foil up over meat, overlapping it; let meat marinate at room temperature for 30 min or possibly in refrigerator for 2-3 hrs.
5. Open foil, and sprinkle soup mix over meat, coating all sides.
6. Close foil, sealing edges with a double fold.
7. Bake at 325 degrees for 3 hrs.
8. Remove from oven; transfer meat to serving platter or possibly carving board.
9. Strain drippings into a saucepan; skim off fat.
10. To make gravy, add in gingersnaps to drippings; cook till smooth and thickened, stirring constantly.
11. Serve gravy over roast.
12. Yield 6-7 servings.

chuck roast, wine vinegar, bay leaf, clove garlic, pepper, onion soup mix

Taken from cookeatshare.com/recipes/easy-way-sauerbraten-14647 (may not work)