Place roast in a large, greased slow cooker. Pour salsa and beef broth all over roast then sprinkle evenly with all of the seasonings.
Cover with lid and cook on low heat for 8 to 10 hours OR cook on high heat for 6 to 7 hours.
Carefully remove hot roast from slow cooker; discard any fat. Shred beef then serve in tacos, burritos, nachos, salads and more!