Combine salt, pepper, dried rosemary, dried thyme, onion powder, cayenne, dried oregano, and minced garlic in a small bowl. Rub this mixture all over the tri-tip roast to season it evenly.

Sear the tri-tip in a skillet on high heat for 2-3 minutes per side, then transfer it into the slow cooker.

Pour beef broth and Worcestershire sauce around the sides of the meat, being careful not to wash off the seasonings. Add the fresh rosemary and thyme to the slow cooker.

Cover the slow cooker and set it to cook on low for 6 hours or until the tri-tip is tender and easily shreds with a fork.

Remove the tri-tip from the slow cooker and let it rest for a few minutes before slicing or shredding. Serve as desired.