Collect about 1 cup of the pan drippings of your roasted meat or can also use bone broth. Strain with a fine-mesh strainer. Set aside to cool.
Bring a medium pan or skillet over medium heat and melt the butter. Add the pan drippings and stock, whisking until smooth. Add the Worcestershire, garlic powder, vinegar, thyme, salt and pepper. Simmer gently for 10 minutes.
Sprinkle xanthan gum on top and whisk to combine and simmer again for 5 minutes to thicken. The gravy thickens as it cools more and more.
If your gravy is too thick, add more stock or water, if too thin, simmer for longer. Avoid adding more xanthan gum to the recipe unless you are doubling the quantities of stock.
Serve warm.
Alternatively to the pan drippings, use a chicken or beef rich bone broth instead. In this case, use 2 cups of broth.
Video
Notes
*All nutritional data are estimates based on the products I used*Servings: 5, Serving Size: ⅓ Cup (2.6 ounces), Net Carbs per Serving: 2g, Amount per Serving-