Combine 1 package gravy mix with sage, thyme and pepper; rub onto all sides of pork roast. Place roast into 3.5- to 4-quart slow cooker.
Top roast with mushrooms; pour wine over top. Cover and cook on Low for 8 to 10 hours (High: 4 to 5 hours).
Remove roast from cooker; let stand on cutting board. Turn slow cooker to High. Stir remaining package of gravy mix into mushrooms and broth in cooker; mix well. Cover and heat 20 to 30 minutes until thickened.
Carefully remove net from roast. Slice and serve topped with mushroom gravy.