re: Is pepper overused as an ingredient pre cooking?

I love the taste of pepper

I'm suggesting that it doesn't really get imparted into some dishes when it's used as a rub or something

For a pot roast for instance...wouldn't it be better to pepper your food after since the pepper isn't really going to permeate a deep cut of meat like that?

I understand wanting to crust a pork loin or a steak or something like that. But when you're looking at meats where you might not be getting that exterior goodness with each bight maybe more pepper is needed after it cooks