The danger zone recommendation applies to holding & cooling, it doesn't and never did apply to cooking.
As long as the meat is in the cooking vessel and continuously cooking (gaining temperature) there is no recommendation, rule, restriction on cooking time.
The USDA web site dont tell you that either...
The only recommendation for roasting/cooking is to use an oven @ 325, based on the probability of avoiding the danger zone for longer than the 2 hours recommended, not 4 hours (anymore).
Sous vide anyone?