so we were following a suggestion by alton brown that you make a pot roast the night before, let it cool, and reheat it for dinner the next day. the thought being that heating, cooling, and then reheating the meat makes the connective tissue break down better and leads to a better tasting, more tender roast.
so, after cooking the roast in my enameled dutch oven with guinness and veal stock (along with assorted veg), i left it on the stove top to cool so it could be refrigerated. obviously an iron dutch oven takes a while to cool. and, sure enough, i forgot about the bloody thing and went to bed.
this morning, i put the whole thing in the fridge. so that was about 10 hours out of the oven (7 or 8 hours at 140 degrees or below, i'd guess).
it smells fine (good, actually). i realize that reheating it will kill bacteria but not certain toxins that may have been left by the bacteria.
i would be curious as to any advice regarding the safety of this meal.