Coat 5-quart Dutch oven with nonstick cooking spray. Brown roast on all sides over medium heat. Season with salt and pepper to taste.
Add apple juice, broth and caraway; cover and simmer 1 1/4 hours. Add potatoes, leeks and cabbage. Simmer 15 to 20 minutes more or until potatoes are tender.
Remove meat and vegetables to serving platter. Stir together 1/4 cup water and the cornstarch. Stir into broth in pan. Bring to boiling, stirring constantly. Cook and stir until thickened; boil 1 minute more.
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