Did you both live?
I would think you would be fine in either case. It's a slam dunk on the roast that it would be fine. Many chefs will encourage you leave meat like that out for an hour or so anyway to bring it up to room temp before cooking so it cooks evenly. I almost always pull my grilling meat out of the fridge for at least half an hour for such reasons.
One thing I will note is that nothing presents a more fruitful breeding ground for bacteria than cooked meat juice of any kind(broths, soups, au jus)that is not cooled quickly and properly. I learned this during "food safety school" with "Dr. Death," as we called him during training at a restaurant I worked in the kitchen at in college. He was a PhD in some sort of food science field. His teachings were disgusting and left an impression on me.
He also taught us that if food has bacteria, you can cook the heck out of it and kill it, but the dead bacteria remains and will impact the eater, though not as terribly as it would have if the bacteria was living. That undercooked chicken and pork were no more dangerous than undercooked beef. That plastic cutting boards were no more sanitary than wood and often less so and so on.
To this day, I am a stickler about food safety and err on the side of caution because of this experience.
That said, my mom once left a ham in the trunk of her car for two weeks in April before easter. She cooked it and told us afterward and we're all still here. lol