It depends on where you live. Each country has different meat diseases and bacterium that you have to be careful about
Traditionally in many western countries most meats are relatively safe raw though poultry is often not. But the definition of safe is not universal. Fresh chicken may have some salmonella etc, but unless this is allowed to grow to large numbers of spore it will not be dangerous. There are some bacteria that are dangerous in even minute amounts, but these should be vary rare, and even the cleanest cook will probably still transfer them
So to answer question, when cooking meat (or anything for that matter), you have to consider the amount of food adhering to the utensil, and the time it is exposed to a temperature in which bacteria can grow etc
If there was a formulae it would be something like
food type (risk of bacteria) * temperature * time
In general ground meat has been processed but not overly preserved, so time starts becoming a factor. How long has it been in a warm environment? Bacon is heavily preserved and not a great bacteria home, so you have more time before it becomes a risk. I small smear of bacon juice on a fork is not going to create a dangerous level of bacteria in the 20 minutes it takes you to cook the dish. But I wouldn't risk it for Chicken (in my country due to campylobacter still being a problem)
In the home environment I give anything that has touched raw food a quick rinse under the tap (Which just happens to be collected rain water and therefore full of bird poo :-) ) and sometimes a mechanical scrub with the dishes brush before using it again in the cooking process
There are lots of old wives tales on kitchen cleanliness, but the end result is that bacteria needs water, food, and temperature to grow. If you remove most of these they can't multiple to dangerous levels
From my experience in food technology laboratories, the often overlooked problem is surface oil and fat. These trap water, food and bacteria (the perfect storm). Simple mechanical scrubbing will remove vast amounts of these for short term (period of cooking) cleanliness
This of course does not apply to food that must be cooked for non bacterial reasons, and food known to be unclean. Chicken again is typical of this, and I would hot water scrub everything used with raw or partially cooked chicken
My mother taught me to insert bits of garlic into slits made into the flesh of the roast before searing and then cooking it, something like what's described here.
Some people like cloves in there as well, though I more prefer that with bbq pork. For lamb, it's garlic and green olives. So, accordingly, you should be able to get creative and experiment with injecting some other things so the roast will take on flavors you prefer.
Best Answer
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.