Jump to content


Can I do this? (Crock pot cooking question)

Recommended Posts

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.

Link to comment
Share on other sites

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.

Link to comment
Share on other sites

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.




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.

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


  • Create New...