1. In a large bowl, combine the ground beef, breadcrumbs, milk, dry onion soup mix, and minced garlic. Mix the ingredients until just combined, being careful not to overmix. Shape the mixture into 6 oval-shaped patties.

2. Dredge each beef patty in all-purpose flour, shaking off any excess. Heat the vegetable oil in a skillet over medium heat and brown the patties on both sides, about 2-3 minutes per side. The patties don’t need to be cooked through at this stage – just lightly browned on the outside.

3. In a bowl, whisk together the cream of chicken soup, dry au jus mix, water, dried thyme, and dried rosemary until well combined. This will be the flavorful gravy that the beef patties will simmer in.

4. Place the browned beef patties in the bottom of a slow cooker. Pour the prepared garlic herb gravy over the top, ensuring the patties are fully submerged. Cover and cook on low for 4-5 hours, or until the beef is cooked through and tender.

5. Serve the Slow Cooker Salisbury Steak over a bed of creamy mashed potatoes, buttered egg noodles, or fluffy white rice. Spoon the rich, garlic-infused gravy generously over the top. Garnish with chopped fresh parsley or thyme for a beautiful presentation.