Rub the roast with salt and pepper. In a large pan, brown the roast on both sides in olive oil then transfer the roast into the slow cooker.
Saute onion and garlic in the same pan until lightly browned. Add broth and coffee granules. Continue to cook over medium heat, stirring to loosen browned bits from bottom of pan. Pour broth all over the roast and add the bay leaf to the slow cooker.
Cook on low for 7 hrs then add stew veggies and cook another 1-2 hr's.
Using a slotted spoon, remove bay leaf. Take out about 2-3 cups of Broth and put in a pot on stove. Med heat.
In a small bowl, combine the cold water and cornstarch, stirring until completly smooth. Stir into the broth in pot. Bring to a boil, stirring consistantly. Boil for 2 min then let sit 2 min.