Place the roast in your slow cooker. Combine vegetable broth and apricot preserves in a small bowl and whisk together. Pour over pork roast. Cover and cook for 6 hours on low or 3 hours on high.
When meat reaches 165 degrees remove and place on serving platter. Remove fat from slow cooker and take the juices along with the cornstarch and water to a saucepan on the stove. Stir slowly until it comes to a boil. Continue for two minutes and remove. Place in gravy boat.
Recipe from Taste of Home: http://tinyurl.com/6gvnwfc