My grandpa asked for something hearty but effortless for dinner. Just 4 ingredients wrapped up tight and tossed in the pot means zero cleanup and the most tender dinner ever.

This slow cooker 4-ingredient beef and carrot foil packet recipe is my kind of weeknight magic: hearty, hands-off, and almost no cleanup. It’s inspired by the old-fashioned meat-and-potatoes dinners my Midwestern grandparents loved, but streamlined for busy days. Everything gets wrapped in individual foil packets, tucked into the slow cooker, and left alone until the beef is fall-apart tender and the carrots are sweet and silky. With only four ingredients and a single pot to wash, it’s an easy way to get a comforting, home-cooked meal on the table with very little effort.

Serve these foil packets right out of the slow cooker: place each packet on a plate, open it carefully to let the steam escape, and spoon the savory juices over the top. They’re great alongside crusty bread or dinner rolls to soak up the broth, or a simple green salad dressed with a bright vinaigrette to balance the richness of the beef. If you want to stretch the meal, mound the contents of each packet over buttery egg noodles, mashed potatoes, or steamed rice so all that beefy carrot broth has a place to land.

Servings: 4

2 pounds beef stew meat, cut into 1 1/2-inch chunks

Prepare the foil packets: Tear off 4 large sheets of heavy-duty aluminum foil, each about 12 to 14 inches long. If using regular foil, double-layer each sheet so the packets are sturdy and won’t tear in the slow cooker.

Season the beef: In a large bowl, add the beef stew meat. Sprinkle the dry onion soup mix evenly over the meat and toss well with clean hands or a spoon until all the pieces are coated with the seasoning.

Add the carrots: Add the carrot pieces to the bowl with the seasoned beef and toss again so the carrots pick up some of the onion and beefy seasoning. This helps them absorb flavor as they cook inside the packets.

Fill the foil packets: Divide the beef and carrot mixture evenly among the foil sheets, mounding the mixture in the center of each sheet. Try to keep everything in a compact pile so the packets seal easily and cook evenly.

Seal the packets tightly: Bring the long sides of each foil sheet up and together over the beef and carrots, then fold them down several times to create a tight seam. Fold in the short ends, crimping firmly so no juices can escape. You want the packets well sealed so they steam inside the foil and stay moist.

Arrange in the slow cooker: Place the foil packets seam-side up in the slow cooker, stacking them as needed but keeping them fairly level. Leave a little space between packets if possible so the heat can circulate around them.

Add the broth: Carefully pour the beef broth into the bottom of the slow cooker around the foil packets, not directly over the tops. The broth should come partway up the sides of the packets. This extra moisture helps create gentle, even heat and ensures ultra-tender beef while keeping cleanup minimal.

Cook until very tender: Cover the slow cooker with the lid. Cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and the carrots are soft. The longer, slower cook on LOW will give you the most melt-in-your-mouth texture.

Serve the packets: Using tongs, carefully lift the hot foil packets out of the slow cooker and place one on each plate. Open each packet carefully—steam will escape—and spoon some of the juices from inside the packet over the beef and carrots. If desired, drizzle a little of the broth from the bottom of the slow cooker over the top for extra moisture and flavor.

Optional finishing touch: For a slightly richer presentation, you can transfer the contents of each opened packet to a shallow bowl or plate, then pour the juices over. Discard the foil and enjoy the fact that besides the slow cooker insert, there’s virtually nothing to wash.

For a slightly different flavor without adding extra ingredients, you can swap the dry onion soup mix for a beefy mushroom soup mix or a garlic-herb blend, as long as it’s a single seasoning packet. If your crowd prefers a bit more vegetable presence, you can change the cut of the carrots—try thick diagonal slices or chunky sticks—to make them feel more prominent without increasing the ingredient list. For leaner results, use leaner stew meat or trim visible fat from the beef before seasoning; just keep in mind that a little marbling helps keep the meat tender in the slow cooker. To create a richer sauce from the cooking juices, open the packets at the end of cooking and pour the contents into a saucepan with some of the broth from the slow cooker; simmer for a few minutes to reduce slightly, then spoon back over the beef and carrots. If you’re cooking for two, halve the recipe and make 2 generous packets, keeping the same cooking time for tenderness. Leftovers reheat well: open the packets, transfer everything to an airtight container with the juices, and warm gently on the stovetop or in the microwave with a splash of extra broth if needed.