No spies here, but someone is going to come in from the cold, with temperatures in the 60's one day, the 30's the next. With variable weather and lots of outdoor chores to do around the place during days off (don't ask when I had a day off involving martini's, evening wear and a cabana boy, that would be never), it makes for some cold and hungry folks, spies or otherwise.
Here's something you can throw together easily with an inexpensive cut of roast for some of the tastiest, tenderest, juiciest roasts around.
Pour a bottle of good dark beer over the top (if you use Bud Light Lime I will personally send a team of trained assassins to take away your Man Card), add two bay leaves and cook in the covered French Oven on the stove top on low for about 3 1/2 to 4 hours (you could also crock pot it on low 7-8 hours after searing the meat).
I served with some baked potatoes the size of raccoons (we ended up splitting them), peas (sorry Old NFO) and homemade whole wheat sourdough bread to sop up the juices.