Slow Cooker Hobo Dinner

In a wide mixing bowl, combine 500g ground beef, 1 tsp paprika, 1 tsp dried parsley, 1 tsp salt, and ½ tsp black pepper. Gently mix with your hands until spices are distributed (do not overwork). Shape into 4 thick oval patties.

Drizzle 2 tbsp olive oil across the bottom of a 6-quart slow cooker. Arrange 4 sliced potatoes and 3–4 chunked carrots in an even layer. Top with 1 sliced yellow onion and 2 minced garlic cloves. Place the 4 beef patties flat on top of the onions. Carefully pour ½ cup beef broth down the inside wall of the pot so it settles at the bottom.

Cover with the lid and cook on LOW for 6 to 7 hours (recommended for tender vegetables) or HIGH for 3 to 4 hours. (Keep the lid closed throughout cooking to preserve trapped steam).

(Optional: Place a slice of cheddar or Swiss cheese on each patty 10 minutes before cooking finishes, cover, and let melt). Ladle beef patties, tender potatoes, carrots, and pan juices directly into warm bowls and serve hot.