Jennefer@SSA Posted March 16, 2012 Share Posted March 16, 2012 Yesterday I started a roast in the crock pot. It had cooked only about 4 hours on low when dh decided to surprise us with a fun family day in town. I put the unfinished roast and cooking liquid and put it in the fridge. If I put it back in the crock pot today will it finish cooking and still be tender? It is going to be shredded and used in french dip sandwiches. Quote Link to comment Share on other sites More sharing options...
Lawana Posted March 16, 2012 Share Posted March 16, 2012 I don't see any reason why it wouldn't turn out just fine! Quote Link to comment Share on other sites More sharing options...
Jean in Newcastle Posted March 16, 2012 Share Posted March 16, 2012 I don't see any reason why it wouldn't turn out just fine! :iagree: It just had extra marinading time. Quote Link to comment Share on other sites More sharing options...
Jen in PA Posted March 16, 2012 Share Posted March 16, 2012 Was it cooked to a safe temperature before you turned it off? If not, I wouldn't risk it. Half cooked meat is a breeding ground for bacteria because it spends so much time at optimal temps for growth before reaching killing temps. Quote Link to comment Share on other sites More sharing options...
mom2samlibby Posted March 16, 2012 Share Posted March 16, 2012 I think I would have finished cooking it yesterday on low. It would have been fine left in the crock pot the rest of the day. I'm not sure if I would finish cooking it now. It doesn't seem "safe" to me. Quote Link to comment Share on other sites More sharing options...
magnificent_baby Posted March 16, 2012 Share Posted March 16, 2012 I think I would have finished cooking it yesterday on low. It would have been fine left in the crock pot the rest of the day. I'm not sure if I would finish cooking it now. It doesn't seem "safe" to me. :iagree: Quote Link to comment Share on other sites More sharing options...
MamaSheep Posted March 16, 2012 Share Posted March 16, 2012 I've done that several times before. It has worked out fine every time and no one has ever gotten food poisoning from it. I figure the extra hours of cooking kill any worrisome bacteria. I could be wrong, of course, and your mileage may vary, but I've never had any problems from finishing the cooking the next day after refrigerating. Quote Link to comment Share on other sites More sharing options...
********* Posted March 16, 2012 Share Posted March 16, 2012 Was it cooked to a safe temperature before you turned it off? If not, I wouldn't risk it. Half cooked meat is a breeding ground for bacteria because it spends so much time at optimal temps for growth before reaching killing temps. :iagree: If you do decide to stick it back in the crock pot to finish cooking, I'd at LEAST start it off on high for a good while, to get the temp up to the 'safe zone' quickly. But I would NOT do that even. It's likely the meat will have spent too much time at unsafe temps. Quote Link to comment Share on other sites More sharing options...
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