OP Here - I'll have my husband try it first. He's got more of an iron stomach than the rest of us...

Yes definitely. It takes about 2 hours of food sitting out to grow bacteria.

It's probably fine, assuming you cook it to the proper internal temperature.

I did not notice that the oven had turned off after a power flicker. The roast was probably in the oven an hour before it went off. It was a slow roast, supposed to be 4ish hours. I turned the oven back on. Will it still be safe to eat? I'm assuming it was in there without heat for around an hour. We bought the meat yesterday so relatively fresh. It was 37 degrees when it went in and 65 when I noticed.