Quick Help: Can I 'pause' pot roast?
I'm just about to put my browned pot roast into the oven to cook, when work called and wants me to run in for an hour--can I put the pot roast in for an hour now, and then turn the oven off for 90 minutes, and then turn it back on when I get home, or will this dry everything out horribly? In that case, I'll just put the browned roast into the fridge for another day...but will it go bad if I don't cook it before Friday? The sell-by is today.
Probably too late, but it should be fine, presuming you're cooking with liquid. I use leftover roast beef for cold and hot sandwiches. There are some recipes for rib roast that call for turning the oven off for a while, then reheating.
Probably not a good idea, depending on what the oven temp was. If the meat falls below 140 you are in the food poisoning danger zone. And reheating doesn't kill the heat resistant spores that may have formed.