So I had a 4-5 lb chunk of chuck roast sitting in the freezer for a few weeks, it was obviously frozen solid at that point. I wanted to eventually make some roast in the slow cooker but I figured I would need to thaw it in the fridge of course.
However it takes more than 1 day to "thaw" such a big piece of meat. At what point am I starting the "Fridge Clock" when thawing? Food safety guidelines talk about total time that food can spend at different temperatures and different storage methods, but when does my roast stop being "frozen" and when does it start being "refrigerated"?
I wanted to make it tomorrow because it's pretty much mostly thawed but still a little frozen in the middle. Is it safe to wait another day? (It's been in the fridge maybe 2-3 days by now, but was hard as a rock the first few days.)