Different manufacturers make different varieties of dry gravy mixes. I use McCormick’s or French’s. You can mix and match types – the results will still be good. Same for the cut of beef – I prefer cross rib, brisket or standing rib for this recipe but almost any cut – even a rump roast, will do. The tougher the meat (or better price which sometimes indicates a tougher, but no less flavorful cut of meat), the slower and longer the roasting.