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The regular vac bags are much different than the umai bags since they don’t allow permeating. It just traps the moisture in with no way for it to evaporate. What you’re doing is wet aging and I have no clue how long you can wet age. I know people buy the cryovac-ed meats and let it sit for a period of time for wet aging but not sure if the amount of time it was exposed to open air will cause anything funny to happen to your roast. I’m sure someone will chime in.
IMO just cut the bag open and if there is no mold or funky smell to it then you should be good to go.