Pot Roast Question...

I would do it. Just let the roast cool before putting it up.

Im not, just seeing if anyone has done this before or any tips doing it.

I wouldn't do this. You're heating portions of the exterior into food safe temps, yes. But there are certainly cracks and crevices on your average beef roast that will NOT be browning, yet will definitely be into an unsafe temp zone. USDA (notoriously conservative about food safety) agrees.

Then again, I make garlic butter w/raw garlic and keep it around for a few days. The slight risk of botulism is okay with me. Guess we all take our chances, don't we?

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just seeing if anyone has done this before or any tips doing it.

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We have pot roast about once a month, sometimes twice. And I do it this way every time. Has never once been an issue. I let it cool down before I put it in the fridge. Then just throw everything in the crock pot in the morning, set the timer and forget about it.

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You're heating portions of the exterior into food safe temps, yes. But there are certainly cracks and crevices on your average beef roast that will NOT be browning, yet will definitely be into an unsafe temp zone. USDA (notoriously conservative about food safety) agrees.

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Yeah, but they also say you can have beef in the danger zone for 4 hours prior to cooking. I wouldn't brown it and let it sit out overnight, but if you put right back in fridge and cook the next morning I would say that is perfectly fine. The 8 hours of cooking the next day would certainly kill anything that might have been in those cracks if you didn't already kill it when browning.

Thanks for the help, Im going to go ahead and brown let cool just a little and in the fridge it will go