"Sometimes the prospect of leftovers is just as exciting as the meal itself. And when it comes to pot roast, you could argue that it's even better eaten the day after. The balance lies in extending the joy of the dish without letting it spoil and wasting all of that time spent cooking. With pot roast, you have a window of up to four days."
"According to the USDA, any cooked beef should be eaten within three to four days of cooking, but this assumes you're using optimal storage methods. To begin with, pot roast needs to be refrigerated within two hours of cooking to keep it out of the danger zone. This is the range between 40 and 140 degrees Fahrenheit in which illness-causing bacteria breed rapidly. Leftover pot roast also needs to be stored in an airtight container to protect it from any bacterial contamination."
Pot roast can be eaten safely within three to four days after cooking when stored properly. Refrigerate pot roast within two hours of cooking to avoid the 40–140°F danger zone where bacteria multiply rapidly. Store leftovers in an airtight container or tightly wrapped with plastic to prevent contamination and keep temperature below 40°F by placing the roast in the coldest part of the refrigerator, typically the back bottom shelf. Inspect leftovers for bad smell, mushy texture, or mold before eating. Discard any pot roast that shows spoilage or that has exceeded the safe-eating window. Repurposing leftovers works well because the meat falls apart and carries rich gravy.
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