Low Oxalate Roast

My husband has been prone to kidney stones for almost 10 years. After his last hospital trip, about a year ago, his doctor recommended he start a low oxalate diet. Most people probably haven’t even heard of oxalate, but it’s a compound found in most to all plant-based foods, in varying levels. Once in the body, it likes to bond to calcium and form crystals (aka kidney stones), but most people’s bodies prevent this through citric acid, which my husband’s body does not make on it’s own. Hence, the low oxalate diet.

This diet, as it turns out, is very restricting. It has been a bit of a challenge coming up with meals that he can eat and having variety in our diets. Most of the time, it’s ground turkey with taco seasoning.

The other day I tried out a roast and it turned out pretty good, so I thought I would share it here! I wasn’t originally planning on writing up a recipe, so I don’t have exact measurements. This also can obviously be adjusted to fit your personal tastes and dietary needs.

Some things you might find in a typical roast that my husband cannot have include carrots, celery, potatoes, and black pepper. See below for what I used instead and let me know how you like it if you try it!

1 cup organic mushroom broth

1 cup organic low-sodium beef broth

1 cup filtered water

1/3 cup coconut aminos

1 red bell pepper

1 orange bell pepper

1 small sweet yellow onion

1-1.5 cups baby bella mushrooms

1 large chuck roast, seasoned with salt, garlic powder, and Jimmy Bland’s season rub*

Add broths, water, and coconut aminos to slow cooker and turn on low. Slice and add bell peppers and onion. Rinse and add mushrooms, then stir. Set large roast in the middle of the pot, season top with a big pinch of salt, a generous amount of garlic powder, and a generous amount of Jimmy’s spice rub. Carefully flip roast over and season the other side with just Jimmy’s rub.

Cook on low for 7-8 hours.

Take roast out to pull apart with forks, then add back in.

Serve over rice, riced cauliflower, noodles, or potatoes.

*A friend of my dad’s named Jimmy used to make the best spice rub ever. It’s kind of a family secret for having the most delicious and tender meat ever. Substitute with your go-to rub or your favorite blend of spices.

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