Combine first 3 ingredients in a bowl; cover with plastic wrap and vent. Microwave at high for 1 1/2 minutes; set aside.
Combine onions, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a 13 x 9-inch baking pan; stir well to coat. Bake at 450° for 30 minutes on bottom rack of oven.
Trim fat from roast; place on a rack in a shallow roasting pan. Combine cracked black pepper, 1/4 teaspoon salt, and crushed garlic; rub over surface of roast. Insert a meat thermometer into thickest part of roast. Stir onions; place roast on next-to-bottom rack in oven. Bake onions and roast at 450° for 15 minutes. Reduce oven temperature to 350°. Bake an additional hour, stirring onions after 30 minutes. Stir apricot mixture into onions; continue baking onion mixture and roast 10 minutes or until thermometer reaches 160°. Remove roast and onions from oven. Cover roast loosely with foil; let stand 10 minutes. Stir in brown sugar and remaining ingredients to onion mixture.
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