Ingredients:
- 1½ pounds lean ground beef
- 4 medium russet potatoes, peeled and thinly sliced
- 3 large carrots, peeled and thinly sliced
- 1 (1-ounce) packet dry onion soup mix
Instructions:
1. Prepare the foil trays
Tear 4 large sheets of heavy-duty aluminum foil (about 12 × 18 inches each).
Press each sheet into a shallow tray shape with raised edges to hold the juices.
2. Slice the vegetables
Slice the potatoes into thin rounds (about 1/8–1/4 inch thick).
Slice the carrots into thin coins. Even slices help everything cook evenly.
3. Build the vegetable base
Divide the potato slices evenly among the foil trays.
Add a layer of carrot slices on top of the potatoes.
4. Season the beef
Place the ground beef in a bowl and sprinkle the dry onion soup mix over it.
Mix gently until the seasoning is evenly distributed.
5. Form the patties
Divide the beef into 4 equal portions.
Shape each into a thick patty and place one on top of the vegetables in each tray.
6. Shape the packets
Lift the foil edges slightly so the trays hold the juices.
Do not seal them tightly—a shallow tray works best for slow cooking.
7. Cook in the slow cooker
Arrange the foil trays in the bottom of a slow cooker.
- LOW: 6–7 hours
- HIGH: 3½–4 hours
They are ready when the potatoes and carrots are very tender and the beef is fully cooked.
8. Serve
Carefully remove the trays with tongs or a spatula and place each on a plate.
Spoon some of the rich cooking juices over the beef and vegetables before serving.
Variations & Tips
- Stretch the meal: Add extra potato and carrot slices.
- Richer flavor: Use 80/20 ground beef.
- Leaner version: Use 90% lean beef (less juice but still delicious).
- Different potatoes: Yukon Gold potatoes work well and become very creamy.
- No heavy-duty foil: Double-layer regular foil to prevent leaks.
- Great leftovers: Chop and fry the leftovers in a skillet with an egg for breakfast.