We have a late 1970s/early 1980s slow cooker (Hamilton Beach Crock Watcher), inherited from my in-laws, that we used to use on roasts, pork loins, etc. and get incredibly tender, easy-to-shred, falling-off-the-bone results pretty regularly.
Lately, everything we cook seems to come out tough, though it sure seems like we're cooking the same cuts and recipes for the same lengths of time... Stuff gets cooked through, it just doesn't turn out as tasty and tender.
Is this possible or are we just losing our minds?