based on your original recipe, I think you could tweak it slightly and get what you want.
1. Up the crystal malt to 1lb. In a beer like this, I think that a blend of crystal malts can add complexity. Much like my ESB, I think that 12oz of crystal 40 for the lighter caramel notes and 4oz of crystal 120 to add a little of the darker fruit and slightly burnt toffee flavors will get you where you want.
2. Instead of dropping the roasted barley completely, switch it out for carafa III (dehusked) and only use 2oz. 2oz is more than enough to give you the deep red color you want and the carafa III doesnt give off the roasty flavors of roasted barley or black patent.
3. Lower the victory malt to .25lb. It goes a long way and too much will leave you with an overly toasty flavor, like burnt toast. A little however can add a nice light biscuity flavor....Or if you want, since you are doing partial mash you could eliminate the victory and sub munich or vienna for the 2-row. Both of those base malts have a bit of that toasty malt notes on their own and it wont be too malty since its a smaller portion of the grain bill compared to the extract.