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Slow Cooker Hobo Dinners

Individual foil-packet slow cooker dinners with seasoned ground beef patties layered over thinly sliced potatoes and carrots, cooked until tender and juicy with just four ingredients.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs lean ground beef 80/20 for juicier results; 90/10 for leaner
  • 4 medium russet potatoes peeled and thinly sliced into 1/8-inch rounds
  • 3 large carrots peeled and thinly sliced into coins
  • 1 oz dry onion soup mix one standard packet

Equipment

  • 6-quart Slow Cooker
  • Heavy-duty aluminum foil (4 sheets, 12x18 inches)
  • Mandoline or sharp knife
  • Tongs or spatula

Method
 

  1. Tear four sheets of heavy-duty aluminum foil (about 12x18 inches each). Shape each into a shallow tray with raised edges to contain cooking juices.
  2. Slice potatoes into 1/8 to 1/4-inch rounds and carrots into thin coins. Uniform thickness is essential for even cooking.
  3. Divide potato slices evenly among the four foil trays. Top each with an even layer of carrot coins.
  4. Combine ground beef and onion soup mix in a bowl. Mix until just combined and shape into 4 equal patties.
  5. Place one beef patty on top of the vegetables in each foil tray. Adjust foil edges to contain juices while allowing steam circulation.
  6. Arrange trays in the slow cooker in a single layer. Cover and cook on Low for 6 to 7 hours or High for 3.5 to 4 hours, until potatoes and carrots are completely tender and beef is cooked through.
  7. Carefully lift each tray with tongs or a spatula. Spoon the cooking juices from the bottom of each tray back over the beef before serving.

Notes

Storage: Remove from foil and store in an airtight container for up to 3 days. Reheat in a 300 F oven covered with foil for 15 minutes, or microwave covered in 60-second intervals.
Make ahead: Assemble trays the night before and refrigerate. Transfer directly to slow cooker in the morning.
Slice tip: Thin, even slices (1/8 inch) are essential. Thick slices will remain firm even after 6+ hours.
Potato swap: Yukon Gold potatoes hold their shape well and add a creamier texture.
Beef tip: 80/20 ground beef produces more cooking juice that flavors the vegetables. For leaner, 90/10 works but yields less liquid.