Combine the red wine vinegar, water, onion, bay leaves and place in a large plastic bag that can be sealed. place the top round or rump roast in the marinade. Seal the bag and place in the refrigerator overnight. Remove the roast and strain the marinade to reserve juice (but get rid of spices). Reserve the marinade. In a large stock pot, heat the olive oil and brown the onions, carrots, and celery together. Sprinkle with flour and cook until the flour starts to brown. Add 2 cups of the reserved marinade and 1/2 cup of water. Place the roast in the marinade and vegetable mixture and cover. Simmer over low heat for 2 hours. Remove 2 1/2 cups of the liquid from the stock pot and place in a saucepan with the crushed gingersnaps. Heat for about 10 minutes, over medium heat, until the mixture starts to thicken. Slice the roast and serve with the ginger snap sauce.
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