Combine the garlic, salt and pepper, and rub it over the beef.
Put it in a 4-quart crockpot and pour the coffee over it.
Cover and cook for 8 to 10 hours on low or until tender.
Put the cooked meat on a serving platter and keep it warm under aluminum foil.
Skim the fat off the cooking juices and put the rest in a small pan.
Bring it to a boil.
Combine the water and cornstarch in a cup.
Stir the cornstarch mixture gradually into the cooking juices.
Bring it to a boil then cook, stirring, for 1 or 2 minutes, or until thick.
Slice and serve the meat with the gravy over it.
