Help! Is this safe

I just bought an inkbird sous vide and vacuum sealer off eBay for $85. I cooked a chuck roast pictured, for 24 hours at what I thought was 130 degrees F. I did put it in a vacuum sealed back. And I used a weight to keep the roast at the bottom of the pot. When I pulled the meat out there was a small bubble of air in the bag it seemed, but it wasnt a balloon or anything. I removed the roast from the bag. It had a touch of slimy, but not rediculous, and it didn't smell bad. I dried it off and temped it with an instant read and it said 100 degrees internal. I then turned the circulator back on at 130F, and used my instant read and 2 other baking thermometers to temp the water and they all said the water is 101. I have the roast on the grill right now reverse searing up to temp. Do you think it's safe to eat? Should I return the circulator?