Parchment or foil packets often bring to mind summer barbecues or scout trips — not exactly a typical Tuesday night meal. Big mistake. What my father used to call ‘hobo dinners’ is actually one of the smartest ideas ever: everyone gets their own packet, the slow cooker does all the work, and the ingredients cost almost nothing.
When you lift the aluminum foil after seven hours of gentle cooking, a burst of steam rises instantly — a smell of beef confit and melted onion that feels like a Sunday at your grandmother’s. The potatoes have turned a creamy beige, the carrots a deep, almost jammy orange, and the beef stayed perfectly juicy in its own juices. All of this without you lifting a finger since the prep.
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