Beef chuck is still incredibly tough and rubbery after 2 hours of simmering. Did I cook it too hot or not long enough?

​Here is the recipe/method:

​2 lbs beef chuck roast, cut into 1.5-inch cubes

​1 green onion, chopped

​4 cups beef broth

​Carrots and potatoes

​I seared the beef cubes in oil over high heat until browned. I added the onions, poured in the beef broth, and brought the whole pot to a rapid boil. I then lowered the heat to medium-low, covered it, and let it simmer on the stovetop for exactly 2 hours.

​The internal temp of the meat is well over 200°F (93°C). Did the initial rapid boil seize up the muscle fibers permanently, or does chuck just need 3+ hours to break down the collagen?

submitted by /u/Past-Fun6141
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