Start by cutting four pieces of heavy-duty aluminum foil, shaping them into shallow trays to hold the juices from the Hobo 4-Ingredient Dinners. Set aside.

Peel the russet potatoes and slice them into even rounds, approximately 1/8 to 1/4 inch thick. Cut the carrots into thin coins. Layer the potato slices and then the carrot coins in each foil tray.

Combine the lean ground beef with the dry onion soup blend in a mixing bowl, mix gently, and form into four flat patties. Place each patty on top of the vegetables in the trays.

Seal the foil trays tightly, leaving a small opening for steam to escape to retain moisture and enhance flavors.

Place the foil trays snugly in the slow cooker and cover with the lid.

Cook on LOW for 6 to 8 hours or on HIGH for 3 1/2 to 4 hours until vegetables are tender and beef reaches 160°F.

Once cooked, remove the foil trays carefully using tongs or a spatula and serve directly from the trays.