In a large bowl, combine the ground beef, Italian seasoned bread crumbs, milk, dry onion soup mix, and minced garlic. Mix until well combined and form into 6 patties.
Dredge each patty in flour, shaking off any excess.
In a skillet, heat the vegetable oil over medium heat. Brown the patties on both sides, about 3-4 minutes per side.
Place the browned patties in the bottom of a slow cooker.
In a separate bowl, mix together the cream of chicken soup, dry au jus mix, water, dried thyme, and dried rosemary.
Pour the herb-infused gravy mixture over the patties in the slow cooker.
Cover and cook on low for 4-5 hours, or until the patties are tender and cooked through.
Serve the Salisbury steak with the garlic herb gravy spooned over the top.
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