Harvest Pot Roast

1 2 to 4-pound chuck roast
2 tablespoons cooking oil
1 medium onion, cut into thin wedges
1 teaspoon dried dillweed
1 medium acorn squash
8 small potatoes, peeled (1-1/2 pounds)
3 large carrots, sliced
1/2 cup all-purpose flower
1/2 teaspoon Kitchen Bouquet

1. In a Dutch oven brown meat in hot oil.  Spoon off fat.  Add onion, dillweed, 2 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper.  Bring to boiling; reduce heat.  Simmer, covered for 1 hour.  Cut squash crosswise into 1-inch-thick slices; discard seeds.  Halve slices.  Add squash, potatoes and carrots to meat.  Simmer 30 minutes or till meat and vegetables are tender.  Remove to a platter.
2. Skim fat from pan juices.  Measure 1-1/2 cup juices.  Stir 1/2 cup cold water into the flower; stir into reserved juices.  Cook and stir till bubbly.  Stir in Kitchen Bouquet; cook and stir 1 to 2 minutes more.  Pass with meat.  Serves 8.