It has been more difficult in recent years to find the Hereford Roast Beef in Gravy. I have tried other brands of "Roast Beef in Broth" and then used cornstarch and seasonings to create a gravy from the broth, but the quality of the "beef" is terrible. My best suggestion is to use chuck roast or London broil and follow the recipe for Mom's Pot Roast. Shred 12 ounces of the pot roast and add enough gravy to moisten. This is of course, a lot more work (though ultimately it is cheaper if you shop the sales on chuck roast), but worth it for a better end product. If you plan on making this semi-regularly as our family does, it would be worth it to make up a whole pot roast and freeze back individual portions to use as needed.