I recently bought the CrockPot MultiUse Crock Express and while it works great as a pressure cooker, my recipes are not working out with it as a slow cooker.
I've tried chuck roasts and chicken and dumplings multiple times in this pot, on high and low temps with no luck. In each case, the meat ended up in a hard, rubbery ball that was not possible to shred. I even tried putting the food back in to cook longer but the meat never turned into anything edible. :(
I tested the temperature on low. At 1 hour it was 130F. At 2 hours it was 185F At 3 hours it was still 185F.
I know that the Crock Express heats from the bottom only, but not seeing how that could bring this result.
One possibility: I notice that there is a slight vacuum when I lift the lid even when there's no cooking going on. I'm wondering if that means there's not much air circulation happening.
Can anyone help me figure this out? I'm sad to find out that the Crock Express is living up to its name. :P