Would you eat this?

[Spryte]

Making two pot roasts. One in the oven (Pioneer Woman recipe), the other on the stovetop (my grandmother’s recipe). The stovetop roast has hit a snag.

I am newish to cooking meat. Former lifelong veggie here. 

The stovetop pot roast method I was doing involves just barely covering the roast with liquid and simmering for a few hours, adding liquid as necessary. I set it up and left the kitchen for just over two hours, kids added water once. 

Returned to the kitchen and it was not simmering. Checked water temp — and that was 160/170. It’s a new stove and I turned it down too low. Oops.

I have turned it back up and it’s simmering now.

Is this ok to eat?
 

[Innisfree]

I’m assuming it needs more cooking, but after that, I’d eat it.

[Arctic Bunny]

Well, a slow cooker low is around 170F. So I’d say once the internal meat temp is good, yes, I’d eat it.

Edited January 20 by Arctic Bunny
Autocorrect

[Innisfree]

Should be fine:

https://ask.usda.gov/s/article/To-what-temperature-should-I-cook-beef

[Katy]

It’s fine. 

[Spryte]

Thanks, all!

[EKS]

Normally pot roasts are cooked to death to make them edible (meat falling apart).  So, I'm absolutely sure it's fine unless you like your pot roast under (extremely) well done.