Mini Beef Wellingtons

• 1 boneless beef chuck roast (3 to 4 pounds)
• 14 tablespoons butter, divided
• 1 can (10-1/2 ounces) condensed beef broth, undiluted, divided
• 1 cup Madeira or Marsala wine, divided
• 1/2 pound medium fresh mushrooms, finely chopped
• 1 garlic cloves, minced
• 3 tablespoons minced fresh parsley
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 5 tubes (16.3 ounces each) large refrigerated flaky biscuits

1. In a Dutch oven, brown roast on all sides in 4 tablespoons butter. Pour 1/2 cup broth and 1/2 cup wine over roast. Cover and bake at 325u0b0 for 1-1/4 to 1-1/2 hours or until tender. Remove roast and cool slightly; shred meat with two forks.
2. In a small skillet, saute mushrooms in 2 tablespoons butter until tender. Add garlic; cook 1 minute longer. Stir in parsley; set aside.
3. In a large saucepan, bring remaining broth and 1 tablespoon butter to a boil. Combine cornstarch and remaining wine until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the meat, mushroom mixture, salt and pepper.
4. Press each biscuit into a 4-in. circle. Place 2 tablespoons meat mixture on half of each circle. Bring edges of biscuit over mixture and pinch seam to seal. Place on greased
5. . Bake at 400u0b0 for 15-20 minutes or until golden brown. Melt remaining butter; brush over appetizers.

chuck roast, butter, condensed beef broth, madeira, fresh mushrooms, garlic, fresh parsley, cornstarch, salt, pepper

Taken from www.tasteofhome.com/recipes/mini-beef-wellingtons/ (may not work)