Slow Cooker Hobo Dinner recipe

In a large mixing bowl, combine the ground beef with the dry onion soup mix, a splash of water (about 2 tablespoons to keep it juicy), and a pinch of black pepper. Mix gently with your hands just until combined, then divide and shape the mixture into four thick, even oval or round patties.

Prepare four sheets of heavy-duty aluminum foil (about 12×12 inches) or four small, slow-cooker-safe disposable aluminum tins. In the bottom of each, create a tight bed of sliced potatoes and carrots. Season the vegetables lightly with salt, pepper, and garlic powder, and top with a few rings of yellow onion and a small pat of butter.

Place one seasoned beef patty directly on top of the vegetable bed in each packet. If using foil sheets, bring the edges together and fold them tightly over the top to create a sealed pocket, leaving a little headspace for steam to circulate. If using mini tins, cover the tops tightly with a square of foil.

Arrange the four packets or tins inside the slow cooker cavity, stacking them gently if necessary. Cover with the lid and cook on Low for 6 to 7 hours or on High for 3 to 4 hours, until the potatoes are completely fork-tender and the beef is fully cooked.