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Make roux: Add butter and flour to a large pot and stir continuously until a roux is formed, about 2 minutes.
Add beef broth and spices: Slowly pour in half the beef broth while stirring vigorously with a whisk. This will help prevent lumps. Once smooth and lump-free, add the rest of the beef broth, onion powder, garlic powder, beef bouillon base (if using), and bay leaf (if using).
Thicken: Let the gravy boil until thick and smooth, about 3 minutes. Taste and season with salt and pepper. Enjoy!