Season the roast on all sides with salt, Creole seasoning, and garlic powder. Rub seasonings into meat.
Place roast in a large zip-top freezer bag. Pour broth and Worcestershire into the bag. Seal tightly and freeze until ready to use.
To cook: Thaw bag in refrigerator overnight. Place contents of the bag into the slow cooker.
Cover and cook on LOW for 8-10 hours, or on HIGH for 4-5 hours (until fork-tender). Remove roast to a cutting board and shred with two forks (or slice). Return to pot until ready to serve.
For Serving: Pile shredded beef on top of sandwich rolls, or place on salad, steamed vegetables, brown rice, or cauliflower rice.