Roleco, you appear to have some basic SV cooking and food safety knowledge. Why not use it?
With beef, botulism is the least likely food pathogen for you to be concerned with today. For the sake of your health please don’t take up canning fruit and vegetables until you gain more knowledge. The Ready - Fire - Aim technique can be deadly.
For advanced food cooking , or Cook - Chill, think about what was going on with your roast. It cooked for 4 hours and chilled for about 3 minutes. That’s hardly balanced energy management in your food.
And then you put it in your refrigerator where there is the least amount of circulating cold air!
If you are planning to continue to cook using the SV technique please start thinking differently about what you are cooking. Weight doesn’t matter once you have paid for your meat. Thickness is critical to SV cooking times and achieving Pasteurization if you are planning on storing for future reheating and service.
If your roast is less than about 2-inches or 50mm thick it likely attained Pasteurization and it’s safe.
It depends on how long it took for the centre of the roast to be below 5C. We’ll never know. For safety’s sake your sealed roast should go directly from the refrigerator into 55C water. Never leave meat destined for reheating sitting out on the counter.
Many cooks here have found the following resource most useful in learning the fundamental elements of food safety and SV cooking.