Add veggies to the crock pot. Add Worcestershire sauce to the crock pot. Trim the chuck roast of all tough pieces, tendon, membrane, etc. and discard.

Cut roast into pieces approximately 1 inch or 1/2 inch pieces. Add chopped roast to crock pot.

Take the stalks of fresh herbs and hold with one hand as you pinch with the opposite hand and "skin" the stalk so that just the leaves come off into the crock pot. Discard the stick/stalks. Season with herb-ed sea salt and black pepper to your liking.

If using canned tomatoes, empty can into a strainer over the sink to remove all liquid. Just add the tomatoes to the crockpot. You can use a knife to roughly cut the whole tomatoes into smaller sections. If using fresh whole tomatoes, cut into small sections and add to crockpot.

In the last 30 minutes of cooking, add the 1/4 cup wine/sherry/marsala and tomato paste. If desired, add a bit more fresh herb or herb-ed sea salt.

Make sure the rutabaga and parsnip are fork tender before serving. If not, cook a bit longer.

When ready to serve, add a bit of Parmesan cheese or sour cream to the bowl if you are not lactose intolerant.

Submitted by: Zara Bear