Rub roast generously with salt & pepper. Set aside and allow to come to room temperature while you prepare the other ingredients.
Prep all herbs and veggies, minus the peas. Combine well.
Rub the inside of your slow cooker with olive oil and place roast inside. Place veggies around the roast, cover, & cook on low for 6-8 hours.
Add peas. Shred or cube roast.
For the pie topping: Steam rutabaga and turnips until tender. Mash with butter. If cooked properly, turnips and rutabaga should become silky and whip up even better than potatoes. Stir shredded cheese into the mash, and add salt and pepper to taste.
Evenly spread the stew mixture into a large baking dish. In small spoonfuls, add the mash over the top of the stew mixture.
Broil the uncovered dish on high for 10 minutes or until the top gets golden brown.
Garnish with fresh chopped parsley and serve immediately.