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