Trim fat from meat. In a 4 to 6 quart pot brown roast on all sides. Drain off fat. Combine the 3/4 cup water, wine, or tomato juice; the Worcestershire sauce; bouillon granules; and basil. Pour over roast. Bring to boiling. Reduce heat. Simmer, covered, 1 hour.

Meanwhile, if using new potatoes, peel a strip of skin from the center of each. If using medium potatoes or sweet potatoes, peel and quarter. Add potatoes, carrots, onions, and celery to meat. Return to boiling. Reduce heat. Simmer, covered, for 45 to 60 minutes more or till tender, adding water, if necessary. Transfer meat and vegetables to a platter, reserving juices in a pot. Keep warm.

For gravy, measure juices; skim fat. If necessary, add enough water to juices to equal 1 1/2 cups. Return to pot. Stir together the 1/2 cup cold water and flour. Stir into juices. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 1 minute more. If desired, season with salt and pepper. Serve with meat and vegetables.

Oven Directions: Trim fat from meat. Brown roast as directed. Combine the 3/4 cup water, Worcestershire sauce, bouillon granules, and basil. Pour over roast. Bake, covered, in a 325°F oven for 1 hour. Prepare potatoes as directed. Add vegetables. Bake for 45 to 60 minutes more or till tender. Continue as directed.