Preheat oven to 325°F. Heat olive oil in a 6 ½ quart Dutch oven over medium high heat. Add beef brisket and cook until golden brown on one side, 5 to 6 minutes. Turn meat over and continue cooking until other side is golden brown, 5 to 6 minutes. Add beef stock, cranberry juice, onions and herbes de Provence. Cover; bring to a boil. Place covered Dutch oven in oven and bake for 2 hours. Add carrots, potatoes, apricots, dried cranberries and garlic to Dutch oven; arrange around beef. Cover; continue baking until vegetables are tender, about 45 to 50 minutes more. Serve meat sliced against the grain with vegetables and any sauce left in the pan. Makes 6 to 8 servings.