Preheat oven to 325 °F (160 °C).
In an ovenproof dish, place roast.
In a bowl, blend apricot juice and water.
Mix in molasses, mustard, salt and pepper.
Pour sauce over roast.
Cook in oven 2 hours or so, basting every 30 minutes.
Approximately 30 minutes before the end of cooking, remove lid.
Transfer roast to a warm serving dish.
In a small bowl, dilute corn starch in 3 tbsp (45 mL) chicken broth.
Fold into cooking juices.
Add remaining broth and vinegar.
While stirring, bring to a boil.
Fold in apricots.
Pour into a sauceboat.