Here's a few commercial beers that I would recommend to you for being malty and not roasty:
Avery's Hog Heaven (barleywine)
Spaten Optimator (doppelbock, rather sweet, rather dark, and CHEAP as far as good beer goes. Basically, think import prices, not craft-beer prices. A 12-pack for maybe $14 or so? Factor in the extra ABV (7.2%) and it's not really even all that expensive relative to your run-of-the-mill Heineken or whatever. When I'm not brewing, it could easily become my house beer.
Aventinus. They have a dunkelweizen, an eisbock, and a few others. Check 'em out.
Any Oktoberfest.
Even many craft-brewed stouts and porters are more sweet than roasty.
Dark beer doesn't mean roasty/burnt taste. It's all about the malts you choose. Basically, you just want to avoid Roasted Barley, and any black/roasted malts. Malts that will give you a more malty flavor without bitterness/roastiness include: Crystal malts, Munich malts, Caramunich, Special B, Pale Ale malts (as opposed to generic "2 row"), and several others, I'm sure. You can make a very, very dark beer with just those listed malts. And they will tend to be rather sweet.
Of course, Belgians are another option. Candi sugar isn't going to be burnt or roasty either and almost all belgian beers tend towards the malty end of the spectrum. And Scottish Ales too.