Trim fat from meat. Brown meat on all sides in hot oil in a 4- to 6-quart Dutch oven. Drain fat.
Mix 3/4 cup water, Worcestershire sauce, bouillon, basil and salt and pepper to taste.
Pour over roast. Bring to boil. Reduce heat and simmer, covered, 1 hour.
Peel a strip of skin from center of each new potato or peel and quarter sweet potatoes.
Add potatoes, carrots, onions and celery to pot. Return to boil. Reduce heat.
Simmer covered, until tender, 45 to 60 minutes. Add water as needed.
Transfer meat and vegetables to platter. Reserve juices.
To prepare gravy, measure juices, skim off fat, and add enough water to make 1 1/2 cups. Return to Dutch oven.
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.
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.
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.