| 1 | Trim fat from meat. |
| 2 | Sprinkle with salt and pepper. |
| 3 | In a dutch oven, over medium high heat, brown roast all over, in hot oil. |
| 4 | Drain fat from pan. |
| 5 | Add onion, bouillon, water, pepper and basil. |
| 6 | Bring to a boil; reduce heat and simmer for 1 ?hours. |
| 7 | Cut squash in half lengthwise; discard seeds. |
| 8 | Cut each half into four pieces. |
| 9 | Add squash, carrots and potatoes to meat. |
| 10 | Return to boiling; reduce heat and simmer for 30 minutes or until vegetables are tender. |
| 11 | For the sauce: skim fat from pan juices. |
| 12 | Measure out 1 ?cups of pan juices. |
| 13 | Stir ?cup cold water into flour. |
| 14 | Stir into reserved pan juices. |
| 15 | Cook and stir until thickened and bubbly. |
| 16 | Cook and stir one minute more. |
| 17 | Season to taste and serve with meat |
