Ink bottom of roast beef

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We get this question quite often: "My meat has green [or, blue] spots on it. Is it mold? It's ink. So, the natural question is: Who's been marking on my meat? It's the government. Not the farmer. First of all, molds that grow green and blue, like you might find in your refrigerator, dine on decaying plants.
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Ink bottom of roast beef

USDA Choice Angus Beef Bottom Round Roast is a full-flavored cut for a great value and is best prepared using moist heat such as slow cooking or braising to enhance the flavor and tenderness of the meat. Season your beef with your favorite spices. You can add celery, onions, carrots, garlic and potatoes or any other vegetables you enjoy with a roast and let it cook on low overnight or on high for hours. For a slow cooker beef stew, add cream of mushroom and beef stock or broth to the mix and serve over your favorite type of noodles.
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A pot roast is any lean cut of beef cooked in a low and slow method. Braising beef, or gently cooking it in a bit of liquid and fat, makes cheap cuts incredibly tender with very little hands-on work. Once your roast is in the oven, allow it to cook, undisturbed. Preheat oven to F. Trim chuck roast of any visible fat, rinse and then pat dry with a paper towel.
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