Slow Cooker Hobo Dinners (Print Version)
Flavorful beef patties with potatoes and carrots cooked slowly for a comforting, satisfying meal.
# Ingredients:
Protein
01 -
1.5 pounds lean ground beef
Vegetables
02 -
4 medium russet potatoes, peeled and thinly sliced
03 -
3 large carrots, peeled and thinly sliced
Seasoning
04 -
1 (1-ounce) packet dry onion soup mix
# Instructions:
01 -
Tear 4 large sheets of heavy-duty aluminum foil approximately 12 by 18 inches each. Shape each sheet into a shallow tray with raised sides to contain juices. Set aside.
02 -
Peel potatoes and slice into 1/8 to 1/4 inch rounds. Peel carrots and slice into thin coins. Ensure uniform thickness for even cooking.
03 -
Distribute sliced potatoes evenly across the 4 foil trays in a single layer or slight overlap. Layer sliced carrots evenly atop the potatoes.
04 -
Place ground beef in a bowl, sprinkle dry onion soup mix evenly over it. Gently mix with hands until seasoning is incorporated without overworking the meat.
05 -
Divide seasoned beef into 4 equal portions. Shape each into a thick, flat patty roughly the size of your palm, then place one patty atop the vegetables in each foil tray, pressing lightly to adhere.
06 -
Bring the sides of each foil tray slightly upward, ensuring no tears or gaps to retain juices but allow steam escape. Maintain a shallow tray shape rather than a tightly sealed packet.
07 -
Place foil trays side by side in a single layer inside a large slow cooker. Slight overlapping is acceptable if trays remain mostly flat to prevent spillage.
08 -
Cover and cook on LOW for 6 to 7 hours or on HIGH for 3.5 to 4 hours until potatoes and carrots are tender and beef patties are fully cooked with no pink inside.
09 -
Using tongs or a wide spatula, carefully lift each foil tray from the cooker, supporting the base to avoid spilling juices. Serve directly in foil trays, spooning cooking juices over before eating.
10 -
Allow trays to cool for a few minutes prior to serving to avoid steam burns.
# Notes:
01 -
Use heavy-duty foil to prevent leaks; double layer regular foil if necessary. For richer flavor, select 80/20 ground beef; leaner options yield less juice. Prepare trays ahead and refrigerate until cooking time. Leftovers reheat well in foil trays or can be repurposed for breakfast.