Made a pot roast and when I lifted the meat out, there were these weird stringy white threads clinging to it and floating in the liquid. They’re almost like tiny worms but not moving. Is my meat conta

6. Food Safety Guidelines: Internal Temperatures and Cooking Times
To ensure pot roast is cooked safely, aim for an internal temperature of 145°F (63°C) for medium-rare, with a rest time of at least 3 minutes, according to USDA guidelines. For more tender results, many cooks prefer to take the temperature to 160-170°F (71-77°C) for well-done.
Slow cooking at low temperatures allows collagen to break down thoroughly, creating a tender texture. Whether using an oven or slow cooker, ensure the meat is cooked evenly throughout to avoid any risk of undercooking.