Drop the Roasted Barley and Black patent. Your recipe is more of a hoppy stout.
You want to use a de-bittered black malt. The maltsters remove the husk from the malt before they roast it, which gives a much smoother character without any of the burnt, roasty flavors you associate with a stout. Weyermen makes a malt called Carafa III Special. It's 550L, i'd use between 12 and 16oz of it. Also Briess makes a malt called Midnight Wheat, again use between 12 and 16oz if you go that route.
As for the hops. Simcoe and Amarillo are rather citrusy. If you don't want citrus, get rid of those. Try maybe Columbus and Chinook, or Columbus, Chinook, and Simcoe.