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Of course there's no guaranty that you will get sick - there almost never is - this doesn't mean you should ignore food safety. There are three large factors that influence how "safe" your meat is: How much harmfull microorganisms were in your meat to begin with? How much did these microorganisms multiply and more importantly metabolize? How "healthy" are ...


I have been making pot roast with either a chuck or arm roast (whichever the butcher recommends that day)(from a steer..not a cow) for nigh on 50 years. I season the meat with salt and pepper....dredge it through a little flour (shake off excess) and sear both sides (I even sear the edges too...just hold it up with a good pair of tongs) in a little bacon ...

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