Add the roast, marinara, tomato paste, bouillon cubes, balsamic, carrots, thyme, and pepper to a crockpot.
Stir the sauce around the roast.
Cover and cook on HIGH for 5–6 hours, until the beef pulls apart easily with a fork.
Shred the beef right in the pot and stir.
Add both packages of gnocchi, stir, and press them into the sauce.
Cover and cook on HIGH for 30–40 minutes, stirring once halfway.
Stir in 1 cup of Parmesan.
Scoop into bowls and top with more Parmesan and torn basil.
