Brown all sides of roast in hot oil in a large Dutch oven 8 minutes. Remove roast; set aside.
Add onion and garlic to pan, and sauté 5 minutes or until tender. Stir in coffee, 2 cups water, bouillon, and next 3 ingredients until blended.
Return roast to Dutch oven; bring to a boil. Reduce heat, and simmer, covered, 2 1/2 hours or until done. Transfer roast to a serving platter, reserving drippings in Dutch oven; keep roast warm.
Whisk together remaining 1/2 cup water and flour; whisk into drippings. Cook, whisking constantly, over medium heat until slightly thickened. Pour gravy over roast.
Slow Cooker Roast Beef: Cut roast in half; place in a 4 1/2 quart slow cooker. Add onion; 1 garlic clove, minced; 1 cup brewed coffee; 1/2 cup water; 1 bouillon cube; and next 3 ingredients. Cover and cook on LOW 6 to 7 hours or until tender. Transfer roast to a serving platter; measure drippings and pour into a saucepan. Whisk together 1/4 cup water and 1 tablespoon flour for every cup of drippings. Whisk mixture into drippings. Proceed with recipe as directed.
Pressure Cooker Roast Beef: Brown roast in hot oil with onion and garlic in a 6-quart pressure cooker. Combine coffee, 2 cups water, bouillon, and next 3 ingredients; pour over roast. Cover with lid and seal securely; place pressure control over vent tube. Cook over high heat until pressure control rocks back and forth quickly. Reduce heat until pressure control rocks occassionally; cook 40 minutes. Remove from heat, run cold water over cooker to reduce pressure. Carefully remove lid. Proceed as directed.
The beef came out okay, but the cooking liquid, even after cutting volume in half for the slow cooker version, was too heavy on the coffee for my liking, so I did not make the gravy. Definitely will not make again.
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