Most of my family, and anyone else I tell that I put COFFEE in my pot roast, pretty much gags... they just can't see how it would be good, but it is an amazing flavor. Everyone in my family really enjoys it. I modified this from a recipe I found in "Taste of Home" magazine. The original has mushrooms and is a much larger recipe but I cut it down and adjusted some of the ingredients for us.
1Place potatoes and carrots in a 5-qt. slow cooker. Sprinkle beef with half of the salt and pepper. In a large skillet, brown beef in oil on all sides. Transfer to slow cooker.
2In the same skillet, saute onion in the drippings for 2 minutes. Add garlic; cook 1 minute longer. Stir in the coffee, chili powder and remaining salt and pepper. Pour over meat. Cover and cook on low for 6-8 hours or until meat is tender.
3Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer liquid to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and vegetables.