Load the slow cooker

• Add the chuck roast, marinara, tomato paste, bouillon cubes, balsamic vinegar, shredded carrots, dried thyme and black pepper to the slow cooker.
• Stir the sauce around the roast.

Cook the beef until shreddable

• Cover and cook on HIGH until the beef pulls apart easily with a fork.

Shred the beef

• Shred the beef right in the pot and stir it into the sauce.

Add the gnocchi

• Add both packages of gnocchi, stir, and press them into the sauce.
• Cover and cook on HIGH, stirring once halfway.

Finish and serve

• Stir in the grated Parmesan.
• Scoop into bowls and top with more Parmesan and torn basil.