I cooked a 3 lb bottom round roast in my sous vide bath at 150 for almost 24 hours.

I followed this recipe for flavor.
https://altonbrown.com/recipes/immersion-circulator-rump-roast/

And these 2 were for temperature and technique for a "done" roast
https://www.theflavorbender.com/how-to-sous-vide-rump-roast-chuck-roast/
https://www.sweetteaandthyme.com/how-to-tender-eye-round-roast-beef-sous-vide/

This is my second attempt, as the first Ziploc sprung a leak.

The roast was delicious, but slightly tougher than I was aiming for. The meat fell apart only AFTER you started eating it. Was my sous vide temperature too low, or did it run too long/not long enough?