4 stalks celery, fibrous outer layer peeled away and cubed
2 bay leaves
2 tablespoons chopped flat-leaf parsley
For marinade, mix together balsamic vinegar, olive oil, salt and pepper. Stir to blend well.
Prick beef all over with fork and place in a roasting pan. Scatter onions, carrots, celery and herbs over beef. Pour marinade over. Cover loosely with plastic wrap and chill to marinate for 2 to 4 hours, basting beef from time to time.
Preheat oven at 430°F.
Glaze top of beef with marinate pooled at the bottom of pan.
Roast for 25 to 35 minutes for medium rare, 35 to 45 minutes for medium. Baste every 7 minutes with pan juices.
Remove roast from oven, cover loosely with foil and let stand for 10 to 15 minutes.
Slice meat and serve with roasted vegetables and pan juices.
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