In a small bowl, combine the garlic, salt, black pepper and chili powder. Set aside.

In a large stockpot, heat the oil over medium heat. Add the roast and brown it on all sides. Remove the roast from the pot. Sprinkle the garlic mixture over the roast.

In the same pot, add the onion and sauté over medium heat until softened. Add the beef broth and coffee. Add the browned roast and bring to a boil. Reduce the heat and simmer, covered, until the meat is tender and a meat thermometer registers 135° for medium-rare meat, about 2 1/2 hours.

Remove the roast from the pot, reserving the cooking juices. Cover loosely with foil and let stand for 10 minutes before serving.

Meanwhile, in a small saucepan, combine the cornstarch and cold water and stir until smooth. Add the beef cooking juices. Bring to a boil, stirring constantly. Cook and stir until thickened, about 1 to 2 minutes. Serve the roast with the gravy.