by 
Anonymous
ANSWERS: 3
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It could be due to several factors. First, I know freezer burn can severely alter the taste of meat. I have had pizza pockets before that tasted like fish because of it. Another possibility is when the meat is at the store or butcher's it could be stored near liver. When opposing flavors are juxtaposed like that, they tend to absorb one another's essence through diffusion. The only other thing I would be curious about is the age of the meat and the other ingredients in the roast (broth, herbs, etc.)
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According to La Cense Beef (a grass fed beef company), it comes from muscles that are active (such as animals which are allowed full pasture grazing) and have a lot of a protein called myoglobin, which is rich in iron. This is not something you will find too often in feedlot beef anymore (most supermarket beef), since feedlot cattle do not have much freedom to move around.
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You are roasting at too low a temperature. The blood is "sweating" to the surface and gets trapped around sinews and the outer membranes, giving the meat a bloody and iron-rich taste. Try browning the roast at a high temp first, to sear and break down this barrier and allow passage of the drippings into the pan.
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