I put a mostly frozen pot roast, probably about 2 lbs, in my slow cooker around 9 am. I moved it from my freezer to my fridge yesterday morning, so it had thawed in the fridge for about 24 hours, and was not completely frozen.
I just read a few sources online that say it is not safe to cook this because the frozen meat may stay at the "danger zone" between 40F and 140F long and bacteria will grow. This has me slightly worried.
I checked the meat temp earlier, and it has now been about 200F for at least the past hour. Working on the assumption that bacteria did thrive earlier today in my roast (although I am not sure how long it stayed in the danger zone) would at least an hour of 200F temp kill the bacteria?
Is it safe to eat? I'm sick of always worrying about this crap...
