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In a large bowl, whisk together gravy packets and cornstarch. Slowly whisk in the coffee so there are no lumps. Then whisk in the wine, soy sauce, worcestershire sauce, garlic and black pepper. Set aside.
In a large heavy bottomed skillet over medium-high heat, add oil. Add meat and quickly sear on all sides. Transfer meat to a 7+ quart crockpot.
Top meat with carrots, onion and mushrooms. Pour gravy mix on top and place lid on slow cooker.
Cook on low for 8 to 10 hours, until meat is fork tender.
Remove pot roast from slow cooker and shred into chunks with two forks. Stir gravy and vegetables to combine.
Serve pot roast topped with gravy and vegetables over mashed potatoes or cauliflower mash.