Pretty much any type beef roast cut will give you enough drippings to make gravy. Key is to have a little fat, either in the marbling of the meat itself or a layer outside. If you get too much fat in the drippings you can always skim some off.

If you have a hard time with flour lumping your gravy you can always use corn starch instead.

What kind of a beef roast do I need to make if I want to make gravy when it's done? Is there a specific cut to use or a specific method of preparation?

Totally craving mashed potatoes and gravy!