Preheat the oven to 250°F. In a small bowl, combine most of the salt, and pepper. Then add in all the garlic powder, onion powder, smoked paprika, and thyme. Season the roast really well on all sides. Reserve a bit of salt and pepper for later.
Heat a skillet or dutch oven over medium high heat. Add the olive oil, and sear roast on all sides until brown. This will take roughly 10 minutes, then transfer meat to a plate.
To the skillet, add about half (2 cups) of beef broth and red wine and scrape the bottom of the pan with a wooden spoon. Add the beef roast back to the pan, then add in thyme, garlic cloves, and bay leaves. Add to the oven, uncovered, and cook using a meat thermometer until the temperature reaches around 115 - 120°F to enjoy the roast medium-rare.
Remove the roast from the pan, set it on a plate, and tent the roast with foil. Leave the thermometer inside to monitor the temperature. Allow the roast to rest tented for at least 15-20 minutes, and allow the temperature to reach 125°F - 130°F depending on your preferences. Don't skip this step.
Meanwhile, prepare the gravy. Remove the bay leaves, garlic cloves, and thyme from the pan and discard. Add the remaining beef stock, and allow the sauce to simmer over low heat. Add in the butter, and the heavy cream, and then whisk in the Worcestershire sauce and dijon mustard. Sprinkle in xanthan gum slowly to thicken the sauce, simmer for 10-15 minutes. Don't allow the sauce to boil or you will curdle the cream. Adjust seasonings, and when the gravy coats the back of a spoon, you're ready. Cut the beef thin, and serve with gravy and sides of choice. Enjoy!
Store in the fridge in an airtight container for up to 4 days. Reheat gently.