These slow cooker 4-ingredient beef and poblano foil packets are the kind of hands-off dinner that makes a busy summer weekend feel easy. The foil keeps everything tucked together so the beef turns extra tender as it cooks low and slow, while the poblanos add a gentle heat and rich pepper flavor. It reminds me of the sort of simple, practical meal that shows up at family get-togethers when nobody wants to stand over a hot stove but everyone still wants something hearty.
Serve these foil packets with warm tortillas, rice, or roasted potatoes to soak up the savory juices. I also like setting out lime wedges, sliced avocado, sour cream, and a crisp slaw or simple tomato salad so everyone can build their plate the way they like it. If you are feeding a crowd, a pot of beans on the side makes this stretch beautifully.
Slow Cooker 4-Ingredient Beef and Poblano Foil Packets
Servings: 4
Ingredients
2 pounds beef chuck roast, cut into 8 equal pieces
2 poblano peppers, sliced into strips
1 packet onion soup mix, about 1 ounce
2 tablespoons butter, cut into small pieces
Directions
1. Tear 4 large sheets of heavy-duty foil. Divide the beef evenly among the sheets, then top each portion with sliced poblano peppers, a sprinkle of onion soup mix, and a few pieces of butter.
2. Fold the foil tightly around each portion to make sealed packets, then stack the packets inside a black slow cooker.
3. Cover and cook on low for 7 to 8 hours, or until the beef is very tender and easy to shred with a fork.
4. Carefully open the packets, spoon some of the juices over the beef, and serve hot right from the foil or transfer to plates.
Variations & Tips
Add More Heat: If your family likes a spicier dinner, add a sliced jalapeno to each packet or a pinch of crushed red pepper before sealing the foil. Poblanos are usually mild, so this is an easy way to wake things up.
Make It Stretch: This beef is great tucked into tortillas, spooned over rice, or piled onto sandwich rolls. When I am trying to get one more meal out of it, I shred the beef and serve it taco-style with plenty of toppings.
Use the Right Foil: Heavy-duty foil works best here because the packets cook for hours and need to hold in all the juices. If your foil feels thin, double-wrap each packet to help prevent leaks.
Prep Ahead: You can assemble the foil packets the night before and keep them in the fridge on a tray. In the morning, just place them in the slow cooker and turn it on, which is a lifesaver on busy workdays.