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1
Trim fat from meat. Brown meat on all sides in hot oil in a 4- to 6-quart Dutch oven. Drain fat.
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2
Mix 3/4 cup water, Worcestershire sauce, bouillon, basil and salt and pepper to taste.
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3
Pour over roast. Bring to boil. Reduce heat and simmer, covered, 1 hour.
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4
Peel a strip of skin from center of each new potato or peel and quarter sweet potatoes.
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5
Add potatoes, carrots, onions and celery to pot. Return to boil. Reduce heat.
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6
Simmer covered, until tender, 45 to 60 minutes. Add water as needed.
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7
Transfer meat and vegetables to platter. Reserve juices.
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8
To prepare gravy, measure juices, skim off fat, and add enough water to make 1 1/2 cups. Return to Dutch oven.
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9
In a small bowl, stir 1/2 cup water into flour. Stir into pan juices. Cook, stirring, on medium heat until thickened, then 1 minute more. Season to taste. Serve with pot roast.
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10
For oven cooking: After browning meat and adding liquid mixture to pan, bake, covered, for 1 hour at 325 degrees. Prepare potatoes as directed. Add vegetables to meat. Bake, covered, until tender, 45 to 60 minutes. Make gravy as directed.
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11
For slow cooker: Trim fat from meat. Slice vegetables into a 4- to 5-quart crockery cooker. Put meat on top of vegetables. Mix the liquid mixture to cooker. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours. Prepare gravy as directed.
