Preheat the oven to 250°F. In a small bowl, combine most of the salt, and pepper. Then add in ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ½ teaspoon of smoked paprika, and ½ teaspoon of 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 2 tablespoons of 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 ½ cup of red wine and scrape the bottom of the pan with a wooden spoon. Add the beef roast back to the pan, then add in fresh thyme, 8 garlic cloves, and 2 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 2 cups of beef stock, and allow the sauce to simmer over low heat. Add in 2 tablespoons of butter, and 2 ounces of heavy cream, and then whisk in 2 tablespoons of Worcestershire sauce and 1 tablespoon of Dijon mustard.
Sprinkle in up to ½ teaspoon xanthan gum slowly to thicken the sauce (see notes if using flour or cornstarch), 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.