Divide the sliced potatoes evenly among the 4 foil trays, spreading them out in a single layer or slightly overlapping. Place an even layer of sliced carrots on top of the potatoes in each tray. These vegetables will sit under the meat and soak up all the tasty juices as they cook.
Place the ground beef in a bowl and sprinkle the dry onion soup mix evenly over the top. Use your hands to gently mix until the spices are incorporated into the meat, but do not overmix or the patties may become tough.
Divide the seasoned ground beef into 4 equal portions. Shape each portion into a thick, flat patty about the size of your palm, then place one patty on top of the vegetables in each foil tray. Press down lightly so that the patty rests firmly on the potatoes and carrots but still holds its shape.
Lift the sides of each foil tray slightly to make sure there are no cracks or holes along the bottom or corners. You want a shallow tray shape, not a tightly packed package, so steam can rise but the juices will remain mostly contained around each serving.
Place the foil trays side by side in the bottom of a large slow cooker, arranging them in a single layer as best you can. It’s fine if the trays touch or overlap slightly, as long as they are almost flat so the juices don’t spill out.
Cover the slow cooker and cook the hobo dinners on LOW for 6 to 7 hours or on HIGH for 3 1/2 to 4 hours. They’re done when the potatoes and carrots are very tender and the beef steaks are cooked through and no longer pink in the center.
Carefully lift the hot foil trays out of the slow cooker with tongs or a wide spatula, supporting the bottom so that the rich, brown juices don’t spill. Place each tray on a plate. Serve the tramp dinners directly in their foil trays so everyone gets their own individual feast of beef, soft, translucent potatoes, sweet carrots, and tasty juices.
Let the baking sheets cool for a minute or two before inserting them, as the steam can be quite hot. Drizzle some of the cooking juices over the steaks and vegetables just before serving for extra flavor.
Prepared tramp dinner with beef, potatoes, and carrots
Prepared tramp dinner with beef, potatoes, and carrots
Variations and tips
If you’d like to extend the meal a little longer without adding more ingredients, you can make the steaks a little smaller and put a few extra potato and carrot slices in each tray. For a richer flavor, use 80/20 ground beef; for a leaner version, use 90% lean beef, and be aware that you will get slightly less juice. If you don’t have heavy-duty foil, you can use a double layer of regular foil to keep the trays sturdy and prevent leaks.
You can also swap out Yukon Gold potatoes for russet potatoes if that’s what you have on hand; they hold their shape nicely and get a nice creamy texture. To prepare ahead of time, assemble the foil trays in the morning, cover, and refrigerate the slow cooker insert (if your manufacturer allows it), or store the trays on a baking sheet in the refrigerator and then start cooking later in the day. Leftovers can be reheated in their foil trays in a low oven, or can be divided and fried in a skillet the next morning with an egg on top for a hearty breakfast.
