Can I make a pot roast in a foil roasting pan with lid?
If you follow proper cooling and food storage methods you should be able to treat this just like any other par-cooking method. I would suggest browning the meat and veg and then cooling it quickly by placing it in a large zip top bag with cold stock to rapidly cool the meat. This will enable you to quickly cool the meat and allow you to store/marinate the meat until you want to cook it at a later date. I would add the wine to the bag the day before you are planning on cooking the roast so you don't overdo it with the wine flavor. 

Basically, as long as you rapidly cool the meat after browning and then store properly in the fridge you should be just fine.