Wednesday night I took a bottom round roast, cut a slit on one end stuffed the entire length of it. For the stuffing I finely chopped a small onion, a stalk of celery, half a bell pepper and a few cloves of garlic. I mixed in a couple spoons of Tony's, a spoon of Tabasco , a spoon of worcestshire and some vinegar. I rubbed the outside with Tony's and a little tobasco and worcestshire .Threw it in the fridge in a ziplock with all the air pushed out. Here is my dilemma : I thought it was Thursday when I prepped it and was planning on cooking it for the game Saturday. Will it be ok to start it at noon tommorow or should I cook it today?