In a Dutch oven, heat oil over medium heat then brown roast on all sides. Remove from pan - Mix garlic and seasonings and sprinkle over roast.
Add onion to same pan; cook over medium heat until tender; stir in bouillon, Currency coffee and 3/4 cup water. Add roast; bring to a boil. Reduce heat; simmer, covered, until meat is tender, about 2.25-2.5 hours.
Remove roast from pan - reserve cooking juices. Tent with foil; let stand 10 minutes before slicing.
Mix flour and cold water until smooth; stir into cooking juices. Bring to a boil, stirring constantly. Cook and stir until thickened, 1-2 minutes. Serve with roast.