I'm new to this board and say a friendly hello.
Several years ago I used to cook really nice, juicey roasts in my old crockpot. It would slow-cook 8 hours and come out really delicious. I cooked Swiss steak the same way.
Now I have a crockpot, maybe 5 years old. It's a Proctor-Silex. A while back I noticed that beef, in particular, was overcooking to a rubbery pulp so I called the manufacturer and they said the newer crockpots cook foods in half the time that the old ones do - for safety reasons. The heat settings are higher so the cooking time is less.
Okay. That's fine. So I cut my cooking times in half, but the beef still comes out like rubber. It's awful.
Has anyone else had this problem with their crockpot? Or is it a problem with the kind of beef I'm using? This afternoon I basically ruined a piece of London Broil. I thought I could put any type of meat in the crockpot and get a nice, tender meal - but either I'm doing something wrong or my crockpot is a real crock!