Good things take time, especially when it comes to a great pot roast. Reader Jim Malmberg emailed us about the red wine-braised tri-tip pot roast he had at Mistral, the French bistro in Sherman Oaks that has been a San Fernando Valley favorite for 29 years. "It was amazing," Malmberg wrote. "It is without a doubt one of the best beef dishes that I've tasted in a very long time."
Mistral's tri-tip is slowly braised in a flavorful red wine reduction made with carrots, celery and onion, along with fresh thyme and bay leaves, until the roast is tender, a couple of hours. Once finished, you could serve the roast and be happy. But if you can stand the wait, allow the dish to rest overnight in the refrigerator, to give the flavors time to reach their peak, then heat it up and serve; you won't be disappointed. Mistral was happy to share its recipe, which it offers as a special about once a week, and which we've adapted below.
