In nonaluminum pot, combine apples, cider, sugars, rind, juice, cinnamon, nutmeg, cloves and salt. Simmer, covered, 15 minutes, stirring occasionally. Uncover. Simmer until apples are very tender, 15 minutes, stirring occasionally. Partially mash apples so mixture is chunky. Let cool. Refrigerate.
Heat oven to 450 degrees F. Rub roast with juice and oil. Season with salt and pepper. Place roast, meaty side down, in flame-proof roasting pan.
Roast in 450 degree F oven until nicely browned, 25 minutes. Turn roast over. Lower temperature to 375 degrees F. Roast 45 minutes or until internal temperature registers 150 degrees F on instant-read thermometer (temperature will increase to 160 degrees F). Remove roast to platter; let stand 10 minutes while making gravy. Makes 8 servings.
Place roasting pan over medium heat. Add white wine, scraping up any browned bits from bottom of pan. Stir in flour; cook 1 minute. Stir in cider, broth, water, salt and pepper. Bring to boiling, stirring until smooth; boil, stirring, until thickened, 1 to 2 minutes. Strain through fine-mesh sieve into serving bowl. Serve roast with chilled applesauce and gravy.