In my experience, the SV bath does quite well at reheating frozen sauces and thick stewed foods (ropa vieja or lentil dishes for example), but I’ve only done them in vacuum sealed bags. I would fear that a container might pop open or tilt over and spill. If you can transfer to a vacuum sealed bag I think you would be fine, just give it a few hours. I typically keep the temps below 165 F on reheats.
Freeze in mason jar next time
Rehaeating is a great use for the Anova. Prevents overcooking.
Mostly I just microwave on low.