Preheat oven to 425°F. Rub the inside of the roast with garlic, 3 tablespoon whiskey and 3 tablespoon maple syrup. Add salt and pepper, and sprinkle with cloves and thyme. Spread the apricots along the inside of the roast, then close and tie it. In a pan, heat the olive oil to medium-high. Salt and pepper the outside of the roast, then brown the sides and ends. Transfer it to an ovenproof dish and baste with maple syrup and whiskey. Place in oven, basting it regularly with the broth, for 1.5 hours, or until the internal temperature reaches 170°F. Let the finished roast sit for 5 minutes before slicing. Serve with baby potatoes and roasted root vegetables. You can also use slices of the leftover roast to make sandwiches.