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Slow Cooker 4-Ingredient Hobo Dinners

 


  1. Prepare the foil trays: Tear 4 large sheets of heavy-duty aluminum foil (about 12×18 inches each). Gently press each sheet into a shallow tray with raised sides to hold the juices. Set aside.

  2. Slice the vegetables: Peel the potatoes and slice them into thin rounds (1/8–1/4 inch thick). Peel the carrots and cut them into thin coins. Even slices ensure they cook uniformly.

  3. Layer the vegetables: Divide the potato slices evenly among the 4 foil trays, arranging them in a single layer or slightly overlapping. Top each tray with a layer of carrot slices.

  4. Prepare the beef: Place the ground beef in a bowl and sprinkle with the dry onion soup mix. Gently mix with your hands until the seasoning is incorporated, being careful not to overwork the meat.

  5. Shape the patties: Divide the beef into 4 equal portions and shape each into a thick, flat patty about the size of your palm. Place one patty atop the vegetables in each tray, pressing lightly so it sits firmly but retains its shape.

  6. Secure the trays: Bring up the sides of each foil tray slightly, making sure there are no tears or gaps. The trays should be shallow—not tightly wrapped—so steam can circulate while keeping juices contained.

  7. Cook: Arrange the trays side by side in a slow cooker, in a single layer as much as possible. Cover and cook on LOW for 6–7 hours or HIGH for 3 1/2–4 hours, until potatoes and carrots are tender and beef is cooked through.

  8. Serve: Carefully lift the trays using tongs or a spatula, supporting the bottom. Serve right in the foil trays, spooning some cooking juices over the patties and vegetables. Let cool a minute before digging in.

Tips & Variations

  • Stretch the meal by making slightly smaller patties and adding extra potato or carrot slices.

  • For richer flavor, use 80/20 ground beef; for leaner, choose 90% lean and expect slightly less juice.

  • If you don’t have heavy-duty foil, double-layer regular foil for sturdier trays.

  • Yukon Gold potatoes work well as a creamy alternative to russets.

  • Prep ahead by assembling trays in the morning and refrigerating until ready to cook.

  • Leftovers reheat in the foil trays in a low oven or can be broken up and fried with an egg for a hearty breakfast.