Posted by arkansas_girl "Wouldn't a piece of meat cooked for two days at such low temps(129F) be spoiled? I don't get those super low temps? The meat certainly looks like it would taste good but doesn't seem hot enough to even kill the bacteria etc." That is a very important question. Very important. Fortunately today with internet, you can check out all kinds of information, and you do need to go to multiple sources to confirm your information. I am not going to be very specific, just some general ideas here. The general guideline given by the authorities are safe to the extreme, they need to account for all those young, old and the immunological challenged. Furthermore, to make things simple, the guidelines do not take into account the time factor. In other words, when they say (again, I am not giving any specific information here, just talking about concepts) 160F is safe for chickens, they are not telling you that is also safe for 150F if you cook at that temperature for 30 minutes, and 140F for 60 minutes. For beef, (for me, may not be for you) it is generally very safe that you can eat raw beef, if the beef is handled properly. Since you can not be sure of if the outside of the beef is handled properly, you can sear/torch using quick high heat to sanitize the outside before you cook the meat in very low temperature. It is entirely not recommended to eat raw ground beef because you cannot sanitize ground beef. There are charts available showing safe temperatures for all kinds of meat based on time and temperature. dcarch

I did a pot roast a couple weeks ago but did it in my crockpot.i used to love hash when I was younger, had to quit that stuff as I grew older :)

I'm with your mum and will pass on the fungus but pot roast is a definite favorite of mine. One suggestion for you Wolfie, as you're expanding your cooking skills you might want to try making your own gravy as one alluded to. Rachel Ray has a 3 condiment pan gravy that I found was surprisingly good and very easy to make. Doesn't have nearly the salt of the packet mixes either. Just an idea you might want to try sometime.

OH! I thought you were talking about making pot roast! Since you're talking about making spaghetti sauce, by all means, throw in the roast! I'll look forward to hearing how it goes for your daughter. Re your Sunday gravy definition from the 'net, I think that fits with what I remember being discussed here. That the roast was cooked in the sauce then removed and served. As opposed to meat that's put in the sauce to be part of the sauce. It might have been in the "what is gravy" discussion, rather than the spaghetti sauce threads. I think the point was that the sauce was called gravy because the meat was cooked in it, it's where the drippings were, etc., so gravy was the appropriate word as much or moreso than tomato sauce. As to the pork ribs, I'd use them on the bone. Bones have so much flavor and nutrition (at least, I assume pork bones do. Beef bones do). If that's going too far, but you like the flavor of the cut you've been using, why not tie it up in cheesecloth or one of those silicone mesh soup sacks?